Shrimp Parmigiano over Fire Roasted Tomatoes and Cannelini Beans

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I’ve been meaning to try this recipe by Rocco Dispirito for some time and this past week I finally did it– with a few alterations.  An easy recipe that takes only 1/2 hour to prepare this dish can be made for a quick romantic meal for two–or a “quickie” as I like to say. All you need is a god bottle of white wine and you are good to go. 

Shrimp Parmigiano is made by simply grilling shrimp that is lightly coated with olive oil, salt, pepper and Parmesan cheese and then served over a plate of cannellini beans and marinara sauce that is mixed with an olive tapenade. I made a few minor changes to the recipe by using fire roasted tomatoes instead of plain marinara sauce, and I added 1 shallot and 2 cloves of garlic. The shrimp can be made in a broiler or on a grill.

shrimp parmigiano.jpgShrimp Parmigiano over Fire Roasted Tomatos and Cannelini Beans
Serves 2

Ingredients:

  • 2 tablespoons of olive oil
  • 1 shallot, finely diced
  • 2 cloves of garlic, minced
  • 2 (15-oz) cans cannellini beans, rinsed and drained
  • 1  (14.5 oz) can Muir Glen organic fire roasted diced tomatoes
  • 1/2 cup olive tapenade
  • 2 tablespoons of olive oil
  • 10 medium/large shrimp, peeled and deveined, tails intact
  • 1/4 teaspoon each salt and freshly ground pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup flat-leaf parsely, chopped
  • Option: 3-4 kalamata olives as garnish

Directions:

  1. Preheat grill or broiler
  2. In a large skillet, add olive oil and cook shallot and garlic until translucent, over medium low heat.
  3. Add tomatoes and olive tapenade, stirring to mix together. Add cannelini beans and bring to boil over medium-high heat.
  4. Reduce heat and simmer until hot
  5. While bean mixture simmers, line a broiler pan with foil (if using broiler), or place shrimp on a sheet of aluminum foil (if grilling). Brush with oil. Arrange shrimp in a single layer. Sprinkle with salt and pepper and cheese.
  6. Broil for 3 – 5 minutes until shrimp are just cooked through and cheese melts.
  7. Add 2-3 heaping tablespoons of bean mixture to a plate and top with 5 pieces of shrimp
  8. Garnish with flat parsley