| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Italian | Appetizers, Seafood, Italian, Beans and l | 24 | Servings |
INGREDIENTS
| 24 | md | Shrimp; shelled, deveined |
| 1 | c | White kidney beans; cooked (cannellini) |
| 2 | tb | Extra virgin olive oil |
| 2 | tb | Fresh tarragon; chopped |
| 1/8 | ts | Salt |
| 1/8 | ts | Ground black pepper |
| 24 | Leaves fresh tarragon; 1" pieces |
INSTRUCTIONS
"The components of this appetizer may be made several hours ahead and assembled just before serving." Several hours before serving, with toothpicks or poultry pins, fasten ends of each shrimp to form a ring. Place shrimp in steamer basket; cover and steam until just cooked through - about 2 minutes. Transfer to plate; cool to room temperature. Cover and refrigerate until well chilled. In small food processor fitted with chopping blade, process white beans and olive oil until smooth. Fold in chopped tarragon, salt and pepper. Transfer white bean mixture to pastry bag without a tip. Wrap and refrigerate until just before serving. To serve, remove toothpicks from shrimp. Pipe white-bean mixture onto shrimp dividing evenly. Place a piece of tarragon leaf on top of each, if desired. Arrange shrimp on platters. Country Living January 1998, page 104. Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC. Posted to MC-Recipe Digest V1 #970 by Peg Baldassari <Baldassari@compuserve.com> on Dec 22, 1997
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