Last year I wrote about one of my favorite dishes at Pizzeria Azzuro here in Napa. It turns out it's one of chef Michael Gyetvan's favorite dishes as well. You can read a nice profile on the whole operation here from the Napa Register. 
(Be sure and click on the photo to enlarge it so you can really see how beautiful this dish is!) And until you can make it to Azzurro (or the upcoming Norman Rose Tavern), here's the recipe for the dreamy shrimp. Grilled Shrimp with Rancho Gordo White Beans, Caggiano Sausage and Arugula
(Be sure and click on the photo to enlarge it so you can really see how beautiful this dish is!) And until you can make it to Azzurro (or the upcoming Norman Rose Tavern), here's the recipe for the dreamy shrimp. Grilled Shrimp with Rancho Gordo White Beans, Caggiano Sausage and Arugula
1 pound medium gulf white shrimp (shelled and de-veined)
1 cup dried Rancho Gordo white beans, such as Alubia Blanca or Cassoulet 6 ounces Italian sausage (we use Caggiano from Sonoma)
1 Tbsp. garlic, chopped fine 1 yellow onion, diced fine
1 carrot, diced fine 2 small celery stalks, diced fine 1 Tbsp. butter 1 cup arugula Salt and pepper, to taste Extra virgin olive oil 1/2 cup bean cooking liquid Pre-soak the beans in 4 cups water overnight. Drain beans. In a large pot, bring the beans up to a simmer in 4 cups of fresh, salted water (1 tablespoon). Cook until tender, let cool in liquid and reserve 1/2 cup cooking liquid. In a sauté pan, render sausage in 1 tablespoon of oil, add onions, carrots, celery and garlic, and cook until tender. Add beans and the 1/2 cup cooking liquid until emulsified. Add butter and take off heat. When butter is melted, add arugula. Meanwhile, salt and pepper shrimp. Drizzle with olive oil and grill on high heat about 2 minutes per side. Place bean and sausage mixture in bowl and top with grilled shrimp. Serves 4
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