| 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
A Message from our Provider:
“Have you thanked God today?”