Tuscan White Bean Shrimp

By bakers_delight85

This dish can be prepared ahead of time and be served chilled or at room temperature.

Ingredients

• 3/4 pound small shrimp (more than 55 per pound), peeled and deveined, or precooked cold-water (or baby) shrimp, thawed
• One 14-ounce can cannellini beans, drained and rinsed
• 1 small shallot, minced
• 1 celery stalk, minced
• 1 Tbsp. minced sage
• 1 tsp. anchovy paste
• 1-1/2 Tbsp. cider vinegar
• 1/4 cup olive oil
• 1/2 tsp. salt
• Freshly ground black pepper to taste

Details

Servings 4

Preparation

Step 1

If you're using raw shrimp, bring 1 quart salted water to a boil in a medium pot over high heat. Fill a medium bowl halfway with ice water and set it aside. Add the shrimp to the boiling water and cook until pink and firm, about 2 minutes. Transfer the shrimp to the ice water using a slotted spoon or a strainer and allow them to cool. Drain the shrimp and blot dry with paper towels. Cut the shrimp in half or thirds, so that each piece is about the size of a bean. If you're using precooked cold-water shrimp, skip this step.
Combine the cooked shrimp, beans, shallots, celery, and sage in a medium bowl. Toss until well combined.
In a small bowl, combine the anchovy past and vinegar, stirring with a fork until well blended. Slowly beat in the oil, using the fork or a small whisk, until the mixture is emulsified and slightly thickened. Whisk in the salt.
Pour the dressing over the shrimp and bean mixture and gently toss until well combined. Season with pepper. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve cold or at room temperature. (The salad will keep for up to 3 days tightly covered in the refrigerator.)