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Grilled Garlic Prawns over Tuscan White Beans

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Eric Lee, Level 1
Eric Lee
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

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

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

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.

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
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