Shrimp Gremolata with White Bean Puree

Recipe Courtesy of Miranda DeSantis from Greenwich, CT | 2021 Recipe Contest "People's Choice" Winner

Serves 2


For the White Bean Puree 

-3 tablespoons unsalted butter

-2 cloves garlic, minced

-St. Supery Sauvignon Blanc

-Crushed red pepper

-Leaves from a sprig of thyme

-1 (15.5-ounce) can of great northern beans, drained and rinsed

-2 tablespoons freshly squeezed lemon juice

-2 tablespoons extra virgin olive oil


-Black pepper, freshly ground

For the Shrimp Gremolata: 

-Extra-virgin olive oil

– ½ pound large sustainably sourced shrimp, peeled and deveined


-Black pepper, freshly ground

-1/3 cup pine nuts, roughly chopped

-2 garlic cloves, minced

-1 tsp lemon zest

-2 tablespoons fresh parsley, roughly chopped

-lemon wedges for serving

-Crusty bread for serving


White Bean Puree

Melt butter over medium heat, stirring frequently. When the butter turns golden brown, add the garlic and cook for 30 seconds more. Add a healthy splash of St. Supery Sauvignon Blanc, a shake of crushed red pepper and the thyme. Remove pan from heat immediately to avoid burning garlic and butter.

Place the beans, butter/garlic mixture, lemon juice and olive oil in the work bowl of a food processor. Pulse to a smooth puree. Add water if mixture appears dry. Season with salt and pepper, to taste.

Shrimp Gremolata

Preheat broiler to high. Line a rimmed baking sheet with aluminum foil.

Pat shrimp dry with a paper towel. Butterfly split the shrimp, cutting almost through to the opposite side, but leaving the shrimp halves attached.

Open the shrimp so they lay flat and arrange them, flat side down on the baking sheet. Brush shrimp lightly with olive oil. Sprinkle with salt and pepper.

Combine pine nuts, garlic, lemon zest, and 1 tablespoon of olive oil in a small bowl.

Broil the shrimp until almost completely opaque, about 3 minutes. Flip each shrimp and spoon the pine nut mixture over the shrimp. Broil for 1 minute more.

To Serve:  

Spoon white bean puree onto two serving plates. Top with shrimp and sprinkle with parsley. Serve with lemon wedges, crusty bread and St. Supery Sauvignon Blanc!

Wine Pairing: Napa Valley Estate Vineyard Sauvignon Blanc

Wild-caught gulf white shrimp from Whole Foods. All seafood from Whole Foods is from fisheries certified to meet the Marine Stewardship Council standard for sustainable fishing or rated either "Green" or "Yellow" by the Monterey Bay Aquarium Seafood Watch Program. I appreciate the commitment Whole Foods has to strict sustainable standards and clear labeling.