The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Grilled Garlic Prawns over Tuscan White Beans

(10:53)
4.3
stars
Ready In
Prep Time
Cook Time
Eric Lee
Eric Lee
178 Followers
Bagna Calda, meaning "hot bath" in Italian, is the traditional Italian method of using hot butter, olive oil, garlic, and anchovies as a marinade. Join Wine Country Chef Eric Lee as he demonstrates how to use this Bagna Calda butter as a base for delicious grilled prawns served on top of sautéed Tuscan white beans in this Grokker Premium video.

Cooking Recipe

Ingredients:
Bagna Calda Butter:
1 ounce Extra virgin olive oil
3 cloves garlic, minced
3 anchovies
1 stick unsalted butter, softened
pinch salt and pepper
1/2 meyer lemon, zested finely and juiced
1 tsp Italian flat parsley, chopped

White Beans:
3 ounces bacon, chopped
3 tbsps balsamic vinegar
2 tbsps olive oil
1 large onion, diced small
1 celery stalk, diced small
1 small carrot, diced small
3 cloves garlic, minced
1/4 cup white wine
6 ounces chicken stock
8 ounces dried white beans, cooked
2 fresh sage leaves
1 sprig fresh thyme
I sprig fresh oregano
Kosher salt
Freshly ground pepper
1 tbsp chopped Italian flat parsley

Shrimp:
24 white gulf shrimp, size 16/20, peeled and deveined
1/4 cup salt
1 quart cold water

Directions:
Bagna Calda Butter:
1. Place the extra virgin olive oil, garlic and the anchovy into a sauté pan and cook over low heat until golden brown. Pour it into your softened butter mixture. Stir it around so that it melts the butter. Add the ½ lemon zest and juice. Add in a little bit of chopped parsley.

White Beans
1. Heat a medium sauce pan over medium high heat. Add the bacon and cook for about 10 minutes until just crispy. Add the balsamic vinegar. Cook for 1 minute to absorb and reduce down. Pour it out into a bowl and set it aside. In the same pan, add the onion, celery, carrot and hint of extra virgin olive oil. Add a little of salt and pepper. Add a little garlic. Add in white beans. Add in white wine. Add in a chicken stock. Cook for 3 minutes.

2. Add in herbs (Sage, Thyme, and Oregano) Now add back the balsamic bacon. Slowly simmer in low heat. Add a little bit more chopped parsley. Place them on a plate and they are ready to serve with Shrimp.

Shrimp:
1. Brine the shrimp in ¼ cup of salt and 1 quart of cold water for about 15 minutes. Drain it in a paper towel. Line up 6 shrimp all in a row. Drizzle some olive oil on the shrimp so they don’t stick to grill. Place the shrimp in the pan. Bring the Bagna Calda butter and baste the shrimps

2. Keep basting as the butter should melt right off the shrimps. Flip the shrimps over and baste the other side. Remove from flame and plate immediately.

To serve, place the 3-5 shrimps per person on top of a mound of the sautéed white beans. Enjoy!

Italian Garlic Prawns
Other Videos You Might Like
Thumbnail image for Prawn Pad Thai
Maya Adam
9:01
Thumbnail image for Prawns with Romesco sauce
John & Sage
20:56
Thumbnail image for Prawn Toast
Prawn Toast
sortedfood
2 I Did This
6:26
Thumbnail image for Tagliatelle with Shrimp and Zucchini
Tagliatelle with Shrimp and Zucchini
romarecipes
0 I Did This
3:26
Thumbnail image for Fall Taco Dinner Party
Fall Taco Dinner Party
kincommunity
4 I Did This
17:12
Thumbnail image for Easy Blender Pancakes
Maya Adam
4:31
Thumbnail image for Asian-Inspired Chicken
Stephanie O'Dea
4:21
Thumbnail image for Zucchini Pasta & Pesto
Leah Putnam
8:54
Thumbnail image for Sweet Potato Chili
Stephanie O'Dea
4:10
Thumbnail image for Honey-Baked Salmon
Joanne Cooke
5:08
Thumbnail image for One-Pot Chicken Dinner
Joanne Choi
6:57
Thumbnail image for Korean Soft Tacos
Stephanie O'Dea
3:51
Thumbnail image for Homemade Pot Stickers
Linda Anusasananan
6:19
Thumbnail image for Lemon & Herb Chicken
Maya Adam
6:42
Thumbnail image for Chinese Ginger Chicken
Linda Anusasananan
5:15
Thumbnail image for Indian Butter Chicken
Ryan Isaak
8:03
Thumbnail image for Five-Cheese Macaroni
David Lawrence
7:44
Thumbnail image for Indian Dry-Rub Chicken
Maya Adam
12:26
Thumbnail image for Healthy Collard Wraps
Talya Lutzker
30:19
Thumbnail image for Chicken Nuggets
Maya Adam
5:03
Thumbnail image for Lentil and Kale Stew
Stephanie O'Dea
4:25
Thumbnail image for Chicken Involtini
Loyd Grossman
11:20
Thumbnail image for Baked "Fried" Chicken
Doc Ward
6:46
Thumbnail image for Buttermilk Fried Chicken
David Lawrence
10:42
Testimonial
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos