Diva Tasting: Seafood With Attitude and Pilaf….

Seafood With Attitude (shrimp)
Servings: Serves 6
  • 3 Tablespoons Olive Oil, Divided
  • 2 Tablespoons Unsalted Butter Melted
  • 2 Leeks, White And Light Green Parts Only, Thinly Sliced
  • 2 Pound Large Shrimp, Shelled And Deveined
  • 3 Cloves Garlic, Minced
  • 4 Tablespoons Chopped Flat-Leaf Parsley, Divided
  • 2 Teaspoons Corn Starch
  • 1/2 Teaspoon Sea Salt
  • 3 Tablespoons Dry White Wine Or White Vinegar (optional)
  • 2 1/2 Cups 2 Cans (14.5 Ounces) Cannellini Beans, Drained And Rinsed
  • 1/2 Cup Chicken Broth
  • 1/2 Cup Unseasoned Breadcrumbs
Preheat oven to 375°F. Lightly spray a 2-quart baking dish with olive oil cooking spray or lightly coat with olive oil.
In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil. Add leeks, garlic, and cook, stirring frequently, until leeks soften (do not brown), 3 to 4 minutes. Increase heat to medium-high. Add shrimp and 3 tablespoons parsley; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute. Stir in
corn starch and salt until combined. Stir in wine or vinegar, if desired; cook 30 seconds. Add beans and broth; cook, stirring, until mixture just comes to a simmer. Transfer mixture to baking dish.
In a small bowl, combine bread crumbs,
melted butter, and remaining tablespoon of parsley. Layer bread crumb mixture over top of baking dish. Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately
Serve with Rice pilaf and Fresh Garden salad with Lemon Vinaigrette.
Rice Pilaf Basic
  • 1/2 Small Onion, Chopped
  • 2 Tablespoon Butter
  • 1/2 Cup Slivered Almonds Toasted Or Toasted Pine Nuts
  • 1 Cup Uncooked Long Grain Rice, Rinsed
  • 2 Cups Chicken Broth
  • Salt And Pepper To Taste
  1. Heat the butter in a skillet over medium heat. Stir in the onion, and cook until soft and translucent.
  2. In a small saucepan, combine the rice, onions, and broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 5 minutes. Turn off heat and let sit for 20 minutes covered (do not peek). Remove from heat, let cool for several minutes, then fluff with a fork fold in toasted almonds and serve.


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