Shrimp, white beans, and tarragon

24 Servings

Ingredients

Quantity Ingredient
24 mediums Shrimp; shell, devein
1 cup White kidney beans; cooked
2 tablespoons Extra-virgin olive oil
2 tablespoons Fresh tarragon leaves; chopped
⅛ teaspoon Salt
⅛ teaspoon Ground black pepper
24 1\" pieces tarragon

Directions

Several hours before serving, with toothpicks or poultry pins, fasten ends of each shrimp to form a ring. Place shrimp in steamer basket; cover and steam until just cooked through--about 2 minutes. Transfer to plate; cool to room temperature. Cover and refrigerate until well chilled.

In small food processor fitted with chopping blade, process white beans and olive oil until smooth. Fold in chopped tarragon, salt and pepper.

Transfer white-bean mixture to pastry bag without a tip. Wrap and refrigerate until just before serving. To serve, remove toothpicks from shrimp. Pipe white-bean mixture onto shrimp, dividing evenly. Place a piece of tarragon leaf on top of each, if desired.

To serve place all shrimp on a single large platter.

NOTES : The components of this appetizer may be made several hours ahead and assembled just before serving.

Recipe by: Country Living (January 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 24, 1998

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