Tonight’s recipe is from Every Night Italian by Giuliano Hazan. This is one of my favorite books. Chris gave it to me a few years ago and it has been used a lot. There is not a bad recipe in the book.
The shrimp and beans are fantastic together and than add pancetta and forget about it!
This recipe serves 4 people so I cut it in half and there was just enough (but no leftovers).
It is noted in the cookbook that the recipe can be prepared in 2 stages. The beans can be prepared ahead of time. Than the shrimp are cooked at the last minute and will be done in the time it takes for the beans to reheat.
1 cup yellow onion, thinly sliced crosswise
4 tbsp extra-virgin olive oil
1 pound large shrimp (21 to 25 per pound)
1 1/2 cup drained canned cranberry or cannellini beans
6 to 8 fresh sage leaves
4 garlic cloves, lightly crushed and peeled
3 tablespoons dry white wine
2 tsp chopped flat leaf parsley
fresh ground pepper
Put the onion and 2 tbsp olive oil in large skillet and place over medium heat. Sauté until the onion turns a rich golden color.
While the onion is sautéing unravel the pancetta and cut into strips about 1 inch long and 1/8 inch thick. Peel and devein the shrimp.
Add the pancetta to the onion and cook until it begins to color lightly, then add the beans and sage and cook for 3 to 4 minutes. Remove from the heat and set aside.
When you are ready to serve, put the garlic and remaining tbsp olive oil in a clean skillet and place over high heat. Begin reheating the beans over low heat, if necessary. Sauté the garlic until it begins to color, then remove the cloves and discard them. Add the shrimp and sauté for about 1 minute. Add the wine and parsley and season with salt and pepper. Cook the shrimp until they turn completely pink, about 2 to 3 minutes.
Toss the beans and shrimp together and serve at once with a good crusty bread.
As a side dish I sauteed some Swiss Chard with crushed red pepper, olive oil, salt and pepper. Quite good.