In the summertime, when it is so hot, I am always looking for quick recipes that don’t have me in the kitchen long. This recipes fills that need. It really comes together quickly and is delicious.

I adapted it from a Smitten Kitchen recipe, by adding the shrimp and the Mama Teav’s Hot Garlic. I think the most important thing is serving it with crusty bread. The juices deserve to be sopped up!. Serving this with a simple green salad and some fresh fruit, is the perfect summer dinner.

What are some of your summer dinners, that are easy and delicious?

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Shrimp with Roasted Tomatoes and Cannellini Beans

An updated version of a Smitten Kitchen Recipe

Course: Middles

Cuisine: Italian

Keyword: cannellini beans, cherry tomatoes, shrimp

Ingredients

• 1/3 cup Olive Oil
• 2 cups Cherry Tomatoes, halved
• 6-8 each Garllic Cloves, smashed
• 2 tsp. Kosher Salt, divided
• 1 tsp. Fresh Ground Black Pepper
• 1 15-oz can White Beans, I like Cannellini, drained and rinsed.
• 1 Tbs. Mama Teav's Hot Garlic
• 1/2 pound 21-25 Jumbo Shrimp
• Fresh Basil leaves, in ribbons for garnish

Instructions

• Preheat oven ot 400°.

  Pour 2 Tbs. of olive oil into a baking dish. I like to use a smaller dish to help flavors meld.

  Arrange tomatoes and smashed garlic cloves in dish. Generously sprinkle with half the kosher salt and pepper.

  Roast for about 20 minutes. You want the tomatoes to be soft and bubbly.

  Carefully, use a fork or the back of a spoon to lightly mash the tomatoes. The tomatoes may "spit" at you and they will be hot. So wear and apron and have a towel handy to block juice.
• Add the drained and rinsed beans and stir.

  Layer in the uncooked shrimp. Drizzle with more olive oil. Sprinkle with more salt and pepper.

  Return to oven and cook for 8-10 minutes, more.
• Remove from oven, drizzle with finishing olive oil, scatter with basil and serve immediately. Make sure to serve with good crusty bread to sop up the au jus.