SHRIMP WITH FENNEL AND CANNELINI BEANS

I CONCOCTED THIS DISH ON A BLISTERING SEPTEMBER DAY WHEN I DIDN’T FEEL LIKE DOING MUCH COOKING.  IT IS REALLY AN ANTIPASTO AND, AS SUCH, IS BEST SERVED ROOM TEMPERATURE.  IF YOU’RE A PURIST, YOU CAN COOK YOUR OWN CANNELINI BEANS FROM SCRATCH, BUT IF YOU USE A RELIABLE BRAND OF CANNED CANNELLINI, THE DIFFERENCE IS NEGLIGIBLE.  YOU CAN PREPARE THE DISH IN ADVANCE, ALTHOUGH I WOULD RECOMMEND COOKING THE SHRIMP SHORTLY BEFORE SERVING.  DON’T ADD THE HERBS (NEVER ADD THE HERBS!) UNTIL YOU’VE ASSEMBLED THE DISH AND ARE ABOUT TO PUT IT ON THE TABLE.  IT ALSO MAKES A NICE FIRST COURSE, FOLLOWED BY A PASTA OR GRILLED MEAT.
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