Another Delicious Dish!

While I cannot claim this as my own, I felt the need to share this one with my readers. Sorry not to include a photo.

I decided to prepare this for dinner after reading an article in the Philadelphia Inquirer where Marc Vetri mentioned that his favorite comfort food dish to prepare at home was Michael Chiarello's Tuscan Shrimp with White Beans.

After some on-line searching, I was able to find the recipe, and I must say that it is absolutely delicious.

If you are looking for a healthy recipe using the bounty of the season, then give this one a try.

3 cups canned Canelloni beans (Bionatura brand from Italy is the best but Goya brand works well, too)

1/4 cup plus 2 T EVOO

16 large shrimp, peeled

4 cloves garlic, sliced

1 small chile, thinly sliced or 1/2 tsp. red pepper flakes (used one of Pat's fresh from the garden spicy little red numbers)

1 cup peeled, seeded and diced fresh tomato

1/2 fresh zucchini, halved and sliced thin

1/2 cup whole basil leaves

1 T fresh squeezed lemon juice

salt and pepper

2 T flat leaf parsley, chopped

best quality EVOO for drizzling

Drain the beans over a bowl and reserve the liquid. Put the beans in a large skillet with just enough liquid to moisten them. Add 2 T of the EVOO and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.

Heat 1/4 cup EVOO in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute' until garlic begins to brown. Add the chile and cook for 1 minute. Add the tomato and basil and stir briefly. Add the lemon juice. Season with salt and pepper and cook for about 1 minute then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp to a bowl and sprinkle with parsley.

Spoon the white beans onto a platter or individual plates. Drizzle them with the best EVOO you have and then top with the shrimp mixture. Serve and Enjoy!!

This dish is full of fiber, freshness and deliciousness.

The best wine with this dish has to be that wonderful Ferrari-Carano Fume' Blanc that Ashley and Jason first brought to our attention. It pairs beautifully with these flavors!