Shrimp and sage-scented white beans is a popular Italian combination. Use only high-quality canned beans--Goya is a reliable brand--or your salad will surely be mushy.
WINE RECOMMENDATION: The beans and the shrimp require a white with good body and full flavor. Tocai friulano gives you both, while at the same time contributing a lively acidity that refreshes the palate.
- 1 1/2 pounds large shrimp, shelled
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 small onion, minced
- 1 tablespoon chopped flat-leaf parsley
- 1 1/2 tablespoons chopped fresh sage leaves, or 1 1/2 teaspoons dried sage
- 1 tablespoon wine vinegar
- 1/4 teaspoon fresh-ground black pepper
- 3 1/3 cups drained and rinsed canned cannellini beans (two 15-ounce cans)
Light the grill or heat the broiler. Thread the shrimp onto four skewers. In a shallow glass dish, combine 1/4 cup of the oil with the garlic and 1/4 teaspoon of the salt. Add the skewers and turn to coat the shrimp. Set aside.
In a medium bowl, combine the onion with the remaining 1/4 cup oil and 1/4 teaspoon salt, the parsley, sage, vinegar and pepper. Gently stir in the beans.
Grill or broil the shrimp, turning once, until just done, about 5 minutes in all. Serve the shrimp with the bean salad.
Tip: Put shrimp on skewers before grilling so that they don't fall through the grate. If using wooden skewers, soak them in water for ten or fifteen minutes prior to grilling to avoid burning. Alternatively, you can use a grilling basket.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
595 calories; 31g total fat; 259mg cholesterol; 990mg sodium; 34g carbohydrates; 9g fiber; 43g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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