ROASTED SHRIMP WITH WHITE BEANS
My mother tells me that roasted shrimp and white beans reminds her of lunch by the sea where she grew up in La Spezia, Italy. I added wild arugula for extra flavor, it’s spicy peppery taste goes perfectly with the sweetness of the shrimp and the creaminess of the white beans. Oh yes, and a beautiful glass of chilled white wine.
1 pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
Kosher salt
Cracked black pepper
1 (1/2-inch thick ) piece pancetta (your deli server can slice you a piece 1/2 inch thick), cut into small pieces
6 fresh sage leaves
1 (15-ounce can cannellini beans, rinsed gently and drained
1 tablespoon red wine vinegar
6 cups wild arugula, you can use regular (Rocket) if you can’t find wild
PRE-HEAT THE OVEN TO 375 F.
On a baking sheet, arrange the shrimp in one layer. Drizzle olive oil over the top and add a pinch of kosher salt and lots of cracked black pepper. Mix to coat the shrimp with the oil. Bake for 12 to 15 minutes. Remove from oven, cover lightly with foil, and set aside.
In a cold cast-iron skillet or frying pan, add the pancetta, and turn the heat to medium. Saute the pancetta until it just starts to turn crispy. Add the sage leaves and saute until the pancetta is crispy-crunchy. Add the roasted shrimp and mix. Add the cannellini beans and vinegar and mix gently.
Garnish with the arugula.
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