Ingredients
- 2 pound dried white cannellini beans, washed and drained
- 6 tablespoon extra virgin olive oil, plus high-quality extra-virgin olive oil, for drizzling
- 1/4 cup garlic puree (see recipe)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 clove garlic, peeled and crushed with the flat blade of a knife
- 2 clove fresh hot chili peppers, cut into very thin rounds (red fresno or serrano chili peppers)
- 1/4 cup rough chopped flat leaf italian parsley
- 5 1/2 pound large white shrimp, shells on, split down the back, veins removed
- 1 pound lemon, cut into 1/8-inch rounds
- 2 pound dried white cannellini beans, washed and drained
- 6 tablespoon extra virgin olive oil, plus high-quality extra-virgin olive oil, for drizzling
- 1/4 cup garlic puree (see recipe)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 clove garlic, peeled and crushed with the flat blade of a knife
- 2 clove fresh hot chili peppers, cut into very thin rounds (red fresno or serrano chili peppers)
- 1/4 cup rough chopped flat leaf italian parsley
- 5 1/2 pound large white shrimp, shells on, split down the back, veins removed
- 1 pound lemon, cut into 1/8-inch rounds
- 6 whole heads of garlic, skins intact, tops removed
- 4 to 6 cups extra virgin olive oil
- 4 whole fresh rosemary springs
Preparation
Baking Directions:
For shrimp arrabiata: Bring a large pot of lightly salted water to a boil.
Add the white beans and cook covered until very tender, about 20 to 25 minutes.
Drain the beans in a colander, reserving 1/2 cup or so of the cooking water.
Transfer the beans and most of the reserved water to a food processor and pulse until nearly smooth.
Add 2 tablespoons olive oil, 1/4 cup garlic puree, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Pulse until smooth.
If the bean and garlic puree is still lumpy, add a drizzle more olive oil or some of the cooking water to smooth it out.
Season the shrimp with salt and pepper.
Over a medium-high flame, heat 4 tablespoons olive oil in a large cast-iron skillet until hot but not smoking.
Add the crushed garlic and chili peppers and cook until soft, about 1 minute.
Add the shrimp, in two batches, and cook for about 2 minutes per side.
The shells should be orange and flesh opaque.
To serve, spoon about 1/4 cup of the white bean puree onto each of four serving plates.
Place the grilled shrimp on top of the puree, finish with sea salt, freshly ground black pepper and a drizzle of high-quality extra-virgin olive oil.
Garnish with lemon rounds and serve.
For garlic puree: Place garlic heads, cut side up, in deep baking dish and add enough olive oil to more than cover then submerge rosemary sprigs.
Cover baking dish with aluminum foil and bake in preheated 250 F oven for 1 1/2 hours.
Remove from oven and allow to cool to room temperature in the olive oil.
Remove garlic heads from olive oil and using your hands, squeeze each head of garlic over a bowl to extract the puree.
Refrigerate until ready to use.
Can be made days in advance and if covered and refrigerated, can last for weeks.
