Yield: 9 Servings
|1 pounds||Shell-on Shrimp; uncooked|
|1 cup||Dry white wine|
|1 teaspoon||Dried oregano|
|2 teaspoons||Dill weed|
|2 cups||Cooked Cannellini beans; *|
|½ cup||Chopped onion|
|1||Garlic clove; minced|
|2 tablespoons||Olive oil|
|⅓ cup||Italian bread crumbs*; (up to 2/3)|
|2 tablespoons||Tomato paste|
|¼ cup||Grated Parmesan cheese|
|1 teaspoon||Balsamic vinegar OR red wine vinegar|
|1 tablespoon||Capers; drained|
Bring wine, water, oregano, dill and salt to a boil; add shrimp and return to a boil. Boil 1 to 2 minutes. Let shrimp cool in cooking liquid until they can be handled. Peel and devein, retaining tails, if desired. Set aside.
Italian Hummus: Drain and rinse beans; drain well. Set aside. Cook onion and garlic in oil over medium heat until soft, about 5 minutes. Stir in ½ cup bread crumbs. Put into food processor with drained beans. Add tomato paste, cheese and vinegar; process until smooth, Add capers and process with a quick off and on motion. Add more bread crumbs if mixture seems soft.
Serving Suggestions: ~Spread small toasts or cooked small red potato slices with hummus; top with shrimp that have been split and spread, leaving rails intact. ~Fill cherry tomatoes (seeds removed) or small mushrooms (stems removed) with hummus and top with shrimp. ~Cut thin slices of zucchini or cucumber, spread lightly with hummus and wrap around shrimp. ~Place a small mound of hummus on one end of vegetable slice, roll and sit upright on a parsley or celery leaf; hang a shrimp over edge. Garnish shrimp canapes with black olives, capers, roasted red pepper strips, etc.
* Makes 6-9 Appetizer Plates. * BEANS: one 15 or 19 oz. can Cannellini beans (white kidney). CRUMBS: from fresh bread with crusts removed, or packaged. * REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA. Shrimp Recipes and cooking tips from supplier, Ocean Garden: see
Recipe by: *
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 11, 1998