Shrimp Oreganata with beans

Transforming the traditional shrimp oreganata into a whole new level with the addition of a few fresh ingredients. Combining the shrimp with cannellini bean brings rich flavor, Topping with parmesan cheese, Escarole head adds beautiful green color to the meal. Within 25 minutes you can have this delicious shrimp meal.

Ingredients for this Recipe :

• 1 (15-oz.) can cannellini beans, drained and rinsed (¼ c. liquid reserved)
• 2-3 large cloves garlic, finely minced
• 3 tbsp extra virgin olive oil, divided
• 1/2 tsp smoked paprika
• 1 tsp dried oregano
• Sea salt and black pepper, to taste
• 1 ¼ lbs. large shrimp, peeled and deveined
• 1 large head escarole, rinsed thoroughly and roughly chopped
• 1 1⁄2 tbsp fresh lime juice
• Optional, to serve: Freshly grated Parmesan cheese

How to Make Shrimp Oreganata :

Step One:

Add drained cannellini beans and minced garlic to a medium bowl. Top with one tablespoon olive oil, smoked paprika, and the dried oregano. Season with salt and black pepper, to taste, and stir to combine. Set aside.

Step Two:

Heat one tablespoon olive oil in a large skillet over medium heat. Add the shrimp and lightly season with salt and black pepper, if desired. Sauté, stirring continually, until the shrimp is opaque, approximately 3-4 minutes. Do not overcook. Transfer the cooked shrimp to a plate and keep warm until ready to serve. Set aside.

Step Three:

Add the remaining tablespoon of olive oil and chopped escarole to the same skillet. Season with salt and black pepper, to taste, and sauté, stirring frequently, until the escarole starts to wilt, approximately 2-3 minutes.

Step Four:

Add the cannellini bean mixture and the reserved ¼ cup liquid from the beans and stir to combine. Continue cooking, stirring frequently, until the beans are heated through and the escarole is thoroughly wilted approximately 2 minutes. Remove from heat and stir in fresh lime juice.

Serving Suggestions :

To serve, divide the warm cannellini bean and escarole mixture among individual serving plates and top with the cooked shrimp. Top with freshly grated Parmesan cheese. You can add some toasted bread also.

Some More Recommending Seafood Recipes –

Other shrimp recipe – Shrimp Fajita Bowls with Cilantro-Lime Rice

Salmon recipe –Pistachio-Crusted Salmon with Blistered Cherry Tomatoes

Snapper fish recipe – Spicy Cajun Snapper with Mango-Avocado Salsa

Coconut fish curry recipe – Coconut Fish Curry

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Shrimp Oreganata with beans

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Main Course – American

Serves: 4

Prep Time: 15 minutes – Cooking Time: 10 minutes – Total Time: 25 minutes

A new way of making shrimp oreganata, with combing beans and greens

Ingredients

• 1 15-oz. can cannellini beans, drained and rinsed (¼ c. liquid reserved)
• 2-3 large cloves garlic, finely minced
• 3 tbsp extra virgin olive oil, divided
• 1/2 tsp smoked paprika
• 1 tsp dried oregano
• Sea salt and black pepper, to taste
• 1 ¼ lbs. large shrimp, peeled and deveined
• 1 large head escarole, rinsed thoroughly and roughly chopped
• 1 1⁄2 tbsp fresh lime juice
• Optional, to serve: Freshly grated Parmesan cheese

Instructions

1

Add drained cannellini beans and minced garlic to a medium bowl. Top with one tablespoon olive oil, the smoked paprika, and the dried oregano. Season with salt and black pepper, to taste, and stir to combine. Set aside.

2

Heat one tablespoon olive oil in a large skillet over medium heat. Add the shrimp and lightly season with salt and black pepper, if desired. Sauté, stirring continually, until the shrimp is opaque, approximately 3-4 minutes. Do not overcook. Transfer the cooked shrimp to a plate and keep warm until ready to serve. Set aside.

3

Add the remaining tablespoon of olive oil and chopped escarole to the same skillet. Season with salt and black pepper, to taste, and sauté, stirring frequently, until the escarole starts to wilt, approximately 2-3 minutes.

4

Add the cannellini bean mixture and the reserved ¼ cup liquid from the beans and stir to combine. Continue cooking, stirring frequently, until the beans are heated through and the escarole is thoroughly wilted, approximately 2 minutes. Remove from heat and stir in fresh lime juice.

5

To serve, divide the warm cannellini bean and escarole mixture among individual serving plates and top with the cooked shrimp. Top with freshly grated Parmesan cheese, if desired. Enjoy!