What's cooking tonight?

I'm ready to cut down my body fat a couple percentage points. I'm starting today and not looking back. If you want to join me, c'mon with it!

Let's start with a DELICIOUS, fast, easy and healthy dinner tonight. For all of you lazy girls out there, get over it, get off the couch, step away from the restaurants and hit the grocery store. I swear it won't kill you! I've made this countless times and my family loves it. I love it because I don't become a slave to the kitchen on a weeknight.

Here' what we're cooking tonight: (courtesy of Chef Michael Chiarello)

Tuscan Shrimp with White Beans

Serves 4

Ingredients

3 cups canned Cannellini white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Directions
1. Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.

2. Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl.

3. Add the garlic to the pan and saute until the garlic browns.

4. Add the serrano chile or chili flakes and cook for 1 minute.

5. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp.

6. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.

7. Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

I'll post a photo tonight - stay tuned!