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Shrimp and sage-scented white beans is a popular Italian combination. Use only high-quality canned beans—Goya is a reliable brand—or your salad will surely be mushy. Slideshows:  More Shrimp Recipes 

Food & Wine
August 2013

Gallery

Credit: © Erin Alderson

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light the grill or heat the broiler. Thread the shrimp onto four skewers. In a shallow glass dish, combine 1/4 cup of the oil with the garlic and 1/4 teaspoon of the salt. Add the skewers and turn to coat the shrimp. Set aside.

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  • In a medium bowl, combine the onion with the remaining 1/4 cup oil and 1/4 teaspoon salt, the parsley, sage, vinegar, and pepper. Gently stir in the beans.

  • Grill or broil the shrimp, turning once, until just done, about 5 minutes in all. Serve the shrimp with the bean salad.

Notes

Test-Kitchen Tip We put the shrimp on skewers before grilling so that they don't fall through the grate. If you don't have metal skewers, the disposable wooden ones work just fine. Soak them in water for ten or fifteen minutes before using them so that they don't burn up. Or you could use a grilling basket.

Suggested Pairing

The beans and the shrimp require a white with good body and full flavor. Tocai Friulano gives you both, while at the same time contributing a lively acidity that refreshes the palate.

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