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Shrimp with beans and roasted tomatoes
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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
Servings: 0

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.