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Category: Seafood
Prep Time: Cook Time: Total Time:
2 shallots, minced (about 2 tablespoons)
1 clove garlic, minced
Kosher salt and ground black pepper
Juice of 2 lemons
1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp
1/2 cup grape tomatoes, halved
1 cup freshly cooked or canned white beans, such as cannellini
1 cup (about 4 ounces) Parmesan cheese, cut in small dice
1/4 cup fresh dill, chopped
1 pound large shrimp, peeled and deveined
Place shallots and garlic in mixing bowl. Add pinch of salt; mix. Add lemon juice, stir and slowly whisk in olive oil. Add tomatoes, beans, Parmesan cheese and dill. Mix well and set aside.
Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add shrimp and cook, turning until pink and cooked through, about 3 minutes. Do not overcook. Season to taste with salt and coarsely ground black pepper. Add warm shrimp to prepared mixture and toss. Serve immediately. Serves 4-6
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PAN-ROASTED SHRIMP
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Category: Seafood
Prep Time: Cook Time: Total Time:
2 shallots, minced (about 2 tablespoons)
1 clove garlic, minced
Kosher salt and ground black pepper
Juice of 2 lemons
1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp
1/2 cup grape tomatoes, halved
1 cup freshly cooked or canned white beans, such as cannellini
1 cup (about 4 ounces) Parmesan cheese, cut in small dice
1/4 cup fresh dill, chopped
1 pound large shrimp, peeled and deveined
Place shallots and garlic in mixing bowl. Add pinch of salt; mix. Add lemon juice, stir and slowly whisk in olive oil. Add tomatoes, beans, Parmesan cheese and dill. Mix well and set aside.
Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add shrimp and cook, turning until pink and cooked through, about 3 minutes. Do not overcook. Season to taste with salt and coarsely ground black pepper. Add warm shrimp to prepared mixture and toss. Serve immediately. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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