It’s the end of August, and a meek chill front cooled things off last evening. It happens that the street vendor had some really fresh medium large shrimp in his van, so I got some.  In the pantry was a dented can of white beans.  The basil and parsley were so fine out on the deck.  I had made bread on Sunday, so what can I cook?  Hummmmmmmm, what about…

Shrimp White Bean & Herb Sauce

Item Number

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Olive Oil 1 T

Unsalted Butter 1 T

White Onion 1, small, chopped fine

Garlic Toes 3, chopped fine

“Crystal” Hot Sauce 1 T

Red Pepper Flakes ½ tsp

White Wine ¼ Cup

Fresh Parsle4 ¼ Cup, chopped & packed

Fresh Basil ¼ Cup, chopped & packed

Shrimp Stock ¼ cup,

Cannellini Beans 1 Cup, canned, rinsed & drained

Medium shrimp 16, pealed, deveined

Cherry tomatoes 12, quartered

Parmesan cheese 1 T, fresh shaved

In a saucepan Sauté Onion in 1 T. Olive oil.

Add wine, simmer to reduce ½.

Add garlic, ½ Cup beans, Shrimp stock, parsley, & basil & simmer 2 minutes.

Transfer to blender after cooling & blend into a purée.

Wipe out saucepan and return purée, adding remaining beans, hot sauce, pepper flakes, salt & pepper to taste. Keep warm.

In a skillet, heat the butter & remaining 1 T olive oil to shimmering. Season the shrimp with salt & pepper & Sauté for 1 ½ to 2 minutes until just done.

Divide the bean pure into shallow bowls & arrange the shrimp over. Garnish with quartered cherry tomatoes and fresh parsley.

Serve with crusty bread.