JUMBO SHRIMP WITH BUTTER BEANS AND SUN DRIED TOMATOES

 

 

If you are lucky to find some jumbo shrimp, make this recipe! You won’t regret it! Cooked this way, the shrimp stays very tender and is full of flavors! The butter beans will melt in your mouth! I can’t wait to make it again! Enjoy this exquisite dish with a delicious Pouilly-Fume from the Loire Valley!

 

Preparation: 1 hour; cooking time: 10 min.

Serving 4

 

3 lbs. jumbo shrimp with heads, rinsed, peeled and deveined (keep the heads on)

1 Meyer lemon zest + juice

5 garlic cloves, minced

2 tbsp. fresh thyme leaves

4 tbsp. Italian parsley, chopped

5 tbsp. butter

Salt and pepper

 

Vegetables:

2 lbs. canned butter beans, drained and rinsed

10 sun dried tomatoes in olive oil, sliced thin

3 tbsp. olive oil from the sun dried tomatoes ‘jar

½ tbsp. fresh thyme leaves

Salt and pepper

 

In a large saucepan, on medium-low heat, combine the butter beans with the sun dried tomatoes, olive oil and fresh thyme leaves. Season with salt and pepper. Stir occasionally.

Season the jumbo shrimp with salt and pepper.

Warm the butter in a large frying pan on high heat. Add the garlic, parsley, thyme and lemon zest. Season with salt and pepper. Cook 2 minutes, stirring. Add the shrimp and cook 3 minutes on one side. Turn them over and cook 2 minutes. Stir all the ingredients together and cook 1 more minute.

Scoop the butter beans into plates and serve 6 jumbo shrimp per person, displaying them on top of the beans. Squeeze some lemon juice over the shrimp.

 

Bon Appetit!