Is this heat ever going to let up? It is way too hot to do anything, let alone cook…but our families still want to eat! We need to think easy, easy and more easy.
Our mom keeps telling us this is an “ol’ fashioned summer, just like when I was a kid.” These hot and steamy days are best tolerated with pitchers of fresh icy lemonade, all-day swimming and easy outdoor grilling for meals.
When I was in Italy a few summers back, in a charming little town called Pozzallo, the fresh fish was everywhere and there was every kind of fish you could think of. We tasted whole sardines with lemon and garlic, lightly battered, crispy whole anchovies and sweet shrimp until we could eat no more!
A favorite dish of mine was the simply grilled shrimp over a bowl of white beans that were so fragrant with lemon and the best tasting olive oil you could imagine. It is simple to prepare and the beans can be made in the morning. I have made this dish for Judy and our families many times and by the end of the meal all the kids are raising their glasses saying “buon appetito!”
with Marinated White Beans
1 1/4 cups white cannelini beans (canned)
1 garlic clove, minced
1 scallion, sliced
1-2 tablespoons fresh lemon juice
5 tablespoons good quality olive oil
1 tablespoon chopped parsley
salt and pepper to taste
shaved parmesan for garnish
Drain and rinse the beans. In a small bowl combine the garlic, scallion, lemon juice olive oil and parsley. Stir to blend and pour over white beans. Add salt and pepper to taste. This can be done a day ahead and kept in the refrigerator. Bring to room temperature before topping with shrimp.
For the shrimp:
1 pound jumbo shrimp
extra-virgin olive oil, about 1/2 cup for brushing
coarse salt and black pepper
fresh lemon wedges for garnish
Leave the shells on the shrimp; this will keep the shrimp tender while grilling over such high heat. (But if you prefer to remove them you can.)
Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.