ROASTED SHRIMP WITH CANNELLINI BEANS
Roasted shrimp and white beans always reminded my mother of growing up in by the sea in Italy. One of her favorite lunches by the sea where she grew up was freshly caught shrimp that was grilled and served with a cannellini, beans! I make this dish often in the summer and add beautiful farm to table greens.
1 (15-ounce can cannellini beans, rinsed gently and drained
2 tablespoons extra virgin olive oil
5 tablespoons fresh lemon juice
4 cups wild or baby arugula1/2 teaspoon kosher salt
1 lemon sliced into thin rounds then in half
4 to 6 fresh basil leaves for garnish
8 pitted kalamata olive
On a baking sheet, arrange the shrimp in one layer.
Drizzle 3 tablespoons olive oil over the top and sprinkle kosher salt cracked black pepper.
Mix to coat the shrimp with the oil. Bake for 12 to 15 minutes. Remove from oven, cover lightly with foil, and set aside.
In a serving bowl add the cannellini beans, 1/2 teaspoon salt, and 5 tablespoons fresh lemon juice, mix gently. Correct the seasoning adding more salt and pepper if necessary.
Add the arugula, 3 tablespoons olive oil, salt, mix gently.
Add roasted shrimp on top, scatter the feta cheese, lemon slices, and fresh basil on top!
Drizzle 2 tablespoons olive oil over!
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