Tuscan Shrimp withWhite Beans

If there was ever a recipe that should be considered a "keeper"this one is it. I found this at Dragon's Kitchen.

I absolutely love this blog and this recipe blew me away. Now, I know you all know my sister, Donna, at My Tasty Treasures.

If you haven't already, check her out. Her blog is fantastic. It is for a more mature audience, but it's all fun. She is the reason I am doing this. She inspires me to want to cook more. She is my best friend and the best sister ever and the whole reason behind this, is that even she can't wait to try this recipe. TIP: Make sure you have lots of fresh,crusty bread on hand to sop up the juices. Here is my version of the recipe, just a few minor tweaks to my tatse.

Tuscan Shrimp with White Beans

3 cups canned white kidney beans

1/4 cup plus 2 Tbsp olive oil

16 Large Shrimp,peeled, tail on ( I used way more than 16)

4 garlic cloves, minced

1/2 tsp red pepper flakes

1 cup peeled, seeded and diced tomato, canned or fresh

1 cup whoile basil leaves, I rolled mine up and sliced them

1 tbsp lemon juice

salt and pepper

2 tbsp parsley, chopped

Directions:

1. Drain the beans over a bowl and reserve the liquid. Put the beans in a large skillet with just enough of their liquid to moisten them.

2. Add 2 tbsp olive oil and bring the beans to a low simmer. Keep them warm while preparing the shrimp

3.Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and pepper and cook for a minute, tossing frequently. ( I cooked mine longer, like my shrimp crunchy) Remove the shrimp to a bowl.

4. Add the garlic to the pan and saute until garlic browns. Add red pepper flakes and cook 1 minute. Add tomato and basil and stir breifly, then add lemon juice.

5. Season with salt and pepper. Cook for 1 minute, and then stir in the shrimp. Toss well and reheat the shrimp. When shrimp is heated through stir in the beans and everything you can scrape from the pan and toss gently together. Spinkle with parsely. Serve in a bowl with lots of bread.

I hope you will all give this a try, I think you will love it as much as I do and take a visit to Dragon's Kitchen.