White Bean Spinach Souffles With Shrimp Cardinale Recipes

TUSCAN SHRIMP WITH WHITE BEANS

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

SAUTEED SPINACH AND WHITE BEANS

Steps:

• Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
• Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

WHITE BEAN & SPINACH SOUFFLES WITH SHRIMP CARDINALE

Steps:

• Preheat oven to 375ºF.
• Coat two 12-oz souffle dishes with 1 Tbsp melted butter; sprinkle each dish with 2 tsp Parmesan - turn to coat sides of dishes.
• Melt 1 Tbsp butter in a small saucepan over medium heat.
• Whisk in flour to make a roux and cook roux for 1 minute.
• Stir in tomato paste until blended; gradually add cream, stirring constantly.
• Simmer until mixture is smooth and thick about 1 minute.
• Add brandy, lemon juice, 1/4 tsp salt and crushed red pepper flakes; simmer 1 minute and cool 5 minutes.
• Arrange raw shrimp between prepared dishes; divide sauce and pour over shrimp.
• Saute onion and garlic in 1 Tbsp butter in a large saucepan over medium heat for 2 minutes.
• Add spinach stir until spinach wilts; stir in bean puree, thyme and pepper & cook for 1 minute.
• Whisk in egg yolks one at a time stirring constantly; transfer mixture to a large bowl and cool to room temperature.
• Beat egg whites, cream of tartar and a dash of salt in a bowl with mixer on high speed until stiff peaks form.
• Blend a third of whites into bean mixture until there are no streaks.
• Fold in remaining whites.
• Pour batter over shrimp mixture in prepared dishes, dividing it evenly.
• Bake on a baking sheet until puffed, 30--35 minutes.
• Test for doneness by inserting a skewer into center of souffle.
• Souffle is done if the skewer comes out clean or slightly moist (We like it slightly moist!).
• Invert the souffles and serve them on dinner plates: garnish each portion with scallions.