Shrimp Parmigiano with White Beans and Olives

Complete Recipes Listing

There's Chicken Parmigiano and Eggplant Parmigiano-why not Shrimp Parmigiano? I am keeping it somewhat pure, though, by only using Parmigiano-Reggiano and not mozzarella. If you can't find olive spread, just throw some chopped olives into the sauce. -Rocco

Serves 4

1 1/2 pounds medium shrimp, peeled and deveined, tails removed
or 2 1/2 pounds un peeled medium shrimp

Salt and freshly ground pepper

3 tablespoons Martini & Rossi® White Vermouth
or a reduction from scratch:

  • white wine
  • brandy and (to name a few-vermouth has over 30 herbs, spices and botanicals in it)
  • sage
  • coriander
  • allspice
  • camomille
  • sugar
  • tarragon
  • lavendar
  • vanilla

2 15-ounce cans Progresso® cooked cannellini beans, rinsed and drained
or white beans cooked from scratch:

  • 1 pound dried small white beans
  • 1 onion, peeled and quartered
  • 3 cloves garlic, peeled and chopped
  • 2 carrots, cut into thirds and then halved lengthwise
  • 2 stalks celery, cut into thirds and then halved lengthwise
  • 2 bay leaves
  • 1 ham bone
  • 1/8 teaspoon thyme
  • 1/8 teaspoon savory
  • 2 (14.5 ounce) cans to 1 quart low-salt chicken broth or vegetable broth water to cover

2 cups Bertolli Vineyard Premium® Marinara sauce
or marinara from scratch:

  • 3 cloves garlic, crushed
  • 1/2 yellow onion, peeled and chopped fine
  • 3 tbsp olive oil
  • chili flakes to taste
  • 2 28-ounce cans tomato puree, Red Pack brand if possible
  • 1 28-ounce. can crushed tomatoes, Red Pack brand if possible
  • 1 tbsp tomato paste, Red Pack brand if possible
  • 1 tsp sugar
  • 1 cup chicken stock
  • red pepper flakes to taste
  • salt to taste

1/2 cup Delallo® olive bruschetta topping, or olive condiment of your choice
or olive bruschette topping from scratch:

  • 1/2 cup Vidalia onions, finely chopped
  • 1/2 cup sweet red onions, finely chopped
  • 1 3/4 cups kalamata olives, pitted and chopped
  • 2 tablespoons capers, rinsed and drained
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1/4 teaspoon fresh lemon zest
  • 1 clove garlic, crushed
  • freshly-ground black pepper, to taste
  • 2 tablespoons red or orange bell peppers, finely chopped

2 tablespoons Bertolli® extra-virgin olive oil

1/4 cup chopped fresh flat-leaf parsley

1 cup grated Parmigiano-Reggiano cheese
or 2 pound block of reggiano parmigiano and a grater

  1. Heat a large sauté pan over high heat.  When hot add the olive oil to the pan and continue heating. When olive oil is almost smoking, season the shrimp with salt and pepper and place in the pan.  Cook shrimp 2 minutes on each side and remove from pan. Set aside.
  2. Add the white vermouth to the pan, flame and reduce by half.
  3. Add the beans, marinara, and olive topping over medium-high heat. Season to taste with salt and pepper, if necessary.
  4. Bring the bean stew to a simmer. Divide the bean stew among four large bowls and lay the shrimp on top. Sprinkle with grated cheese and parsley and serve.