Angry Shrimp With Tuscan White Beans

Angry Shrimp With Tuscan White Beans
Serves four

I don’t much care for real spicy food and was happy to find that the shrimp in this recipe may be somewhat upset but they really aren’t angry, nice aggressive flavor but no danger. Make sure that you have all ingredients prepped, read my directions to get the feel of what you will be doing and you’ll end up with a really different and tasty dish.


You’ll Need:

Bean Mixture
1 can 15oz. can Cannellini Beans, drained, rinsed
3/4 cup chicken broth
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat-leaf) parsley

Flour Mixture
1 cup all-purpose flour
4 1/2 teaspoons chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
Shrimp Mixture
Dash coarse sea salt (gray salt)
Dash freshly ground black pepper
16 large uncooked shrimp, peeled and deveined, tails left on
1/2 cup olive oil
4 cloves garlic, thinly sliced
1 small Serrano chili, seeds removed, thinly sliced (may I suggest wearing plastic gloves went working with chilies)
1 ½ – 2 cups fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil


Here’s What To Do:

In a small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm.

In a small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper; set aside.

Sprinkle salt and pepper generously over shrimp. Pre-heat a 10-inch skillet over high heat. Coat shrimp with flour mixture, shaking off excess. Add 1/4 cup olive oil to skillet; add shrimp to skillet in single layer. (Do not toss or move shrimp; add a little more oil if flour absorbs what is in skillet.) After about 3 minutes, turn shrimp over. Cook until caramelized (toasted color) about two more minutes. Toss shrimp; remove from skillet to cookie sheet.

Add about 1/4 cup more olive oil to hot skillet. Return any drained juices from cookie sheet into skillet. Add garlic; cook and stir until light brown. Add chili; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp and keep an eye on the skillet at this moment because it will start to burn if left too long.

Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.

Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.

Spoon the bean mixture onto platter or individual plates. Drizzle with extra-virgin olive oil. Top with shrimp and spoon some of the basil mixture with some of its oil over top.

Woody’s Wine Picks

My wine picks are meant to be a guide as to the type and style of wine that best matches with this recipe.Don’t be disappointed if you can’t find these wines in your local stores, seek help, ask your wine merchant for wines of a similar type and taste.

Riesling pairs nicely with spicy foods such as this recipe that has a bit of Thai flavors from the chili and orange zest. It provides just enough fruit to balance the heat of the chilies and the sharpness of the citrus. Albarino is considered a very close cousin to Riesling presenting similar floral and citrus components but not it’s’ sweetness. It is the classic Spanish wine for seafood and has richness and fruit that blends well with the richness of the bean and basil mixture.


What Goes With What Wines Selections

Hogue Riesling ’06 , Columbia Valley, Washington State (Riesling)
Washington State Rieslings have a trademark apricot and tangerine flavor that sets them apart and this wine is right there with aromas of orange blossom, jasmine, dried apricot, and tangerine that really match up well with the citrus component of the dish. The palate is creamy, with apricot flavors and naturally crisp acidity balances the slight sweetness, providing a refreshing finish. $7.59

Angry Shrimp With Tuscan White Beans