Garlic Shrimp with White Beans, Greens, and TomatoesCourse: DinnerCuisine: Italian
This recipe is delicious and was a hit with my family. It happened to be the first really cold fall evening and this hit the spot. Quick, delicious and flavorful. I added the Treviso, which is a studier cousin of radicchio. I added it after the tomatoes started to break down. It added a great crunch and leanness to this dish.
4 garlic cloves, minced
1 medium lime, zested then quartered
1 bunch Italian parsley, chopped and divided
1/2 teaspoon dried oregano
1/2 teaspoon paprika or smoked paprika
1/4 teaspoon red pepper flakes
1/4-1/2 teaspoon ground harissa
1 teaspoon kosher salt
5 Tablespoons olive oil, divided
1 lb medium shrimp, peeled and deveined
1 pint cherry tomatoes, rinsed
1 bunch Treviso or other greens you prefer, rinsed
1 (15oz) can white beans
- In a medium bowl, add the minced garlic, zest from 1 lime, 1/2 the parsley, 1/2 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 2 Tablespoons olive oil. Stir to combine.
- Add the shrimp to the bowl and toss well. This can marinate in the refrigerator for 15 minutes to a couple hours.
- Heat the remaining oil, in a large Dutch oven, add the tomatoes and allow to blister and melt. Season with salt and harissa powder. Add the Treviso but if not using wait to add other greens towards the end. Mix well.
- Add the white beans and the shrimp with all the marinade from the bowl. Toss well. You can add some wine here or a little water just to break it up a bit. Once the shrimp begins to change color add the torn kale or baby spinach.
- Serve over polenta with a garnish of fresh parsley, fresh squeezed lime and finishing salt.