Rock Shrimp With Basil Oil And Warm Bean Salad Recipes

SAUTéED SHRIMP ON WARM BLACK BEAN SALAD

Steps:

• Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.
• Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside.
• Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.

SHRIMP SALAD WITH BASIL

Steps:

• In a large bowl, combine the shrimp, tomatoes, avocados, shallot, and basil.
• In a separate bowl, whisk together zest of one lemon, 2 tablespoons lemon juice, garlic, vinegar, salt and pepper to taste; slowly pour in olive oil, while whisking until combined.
• Pour dressing over shrimp mixture and serve.

ROASTED GARLIC AND WHITE BEAN PUREE WITH THAI BASIL SHRIMP SALAD

Steps:

• In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again for seasoning.
• In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade.
• Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998
• In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside.
• In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil. Toss with warm shrimp and basil. Check for flavor.

ROCK SHRIMP WITH BASIL OIL AND WARM BEAN SALAD

Steps:

• To make the bean salad, combine the beans and 4 cups water in a large saucepan and bring to a boil. Boil 1 minute, remove from the heat and set aside for 1 hour. Drain the beans and return them to the pan. Stick the cloves into the onion and add it to the pan along with the garlic, bay leaf and 4 more cups water. Place the pan over high heat, bring to a boil, adjust the heat and simmer, covered, until the beans are tender but not mushy, about 40 minutes to 1 hour.
• Drain, discard the onion, garlic and bay leaf and transfer the beans to a large bowl. Whisk together the oil, lemon juice, salt, pepper and shallots and pour over the hot beans. Toss to coat. Add the olives, bell pepper, parsley and thyme and toss to coat. Set aside and keep warm.
• To make the shrimp, in a large skillet, heat the basil oil over high heat until very hot. Add the shrimp, garlic and salt and pepper and cook, tossing, until the shrimp are just cooked through, about 3 to 4 minutes. (Do not overcook.)
• To serve, place a generous amount of warm bean salad in the middle of each of 4 plates. Surround the salad with shrimp. Garnish with basil and serve immediately.

SHRIMP WITH GARLIC AND BASIL OIL

Steps:

• Cut the shrimp in half lengthwise. Mince the garlic. Shred the basil leaves. Toss together with the shrimp halves and the olive oil in a glass bowl. Cover and let sit in the fridge for about 1 hour. Remove 30 minutes before cooking.
• Heat the oven to broil. Spread the shrimp over a baking sheet, dribbling over any basil oil that stays behind in the bowl. Broil 5 minutes until the flesh is cooked. Serve immediately.

SHRIMP AND WHITE-BEAN SALAD

Steps:

• Cut bacon into 1/2-inch pieces; peel and devein shrimp. Cook bacon in a large skillet over medium-high heat until golden. Add shrimp, and season with salt and pepper; cook until opaque, 5 minutes. Transfer to a serving bowl.
• In a small bowl, whisk together marjoram, oil, vinegar, and mustard; season with salt and pepper.
• Add cannellini beans and salad greens to shrimp; toss with vinaigrette, as desired.

WARM SHRIMP SALAD

Steps:

• In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
• In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

SHRIMP AND WHITE BEAN SALAD

Steps:

• If using dried beans: Soak beans in water overnight and drain thoroughly. Put beans, garlic, carrot, bay leaf, and 2 cups water in a large saucepan over medium heat and bring to a boil. Add salt, reduce heat to low and simmer until beans are tender, about 1 hour. Strain and reserve beans, discarding garlic, carrot, and bay leaf. Let beans cool to room temperature. If using canned beans, rinse and drain thoroughly. Season shrimp on both sides with salt and pepper. Heat 2 tbsp oil in a medium sauté pan over medium heat. Add shrimp and sauté, stirring occasionally, until shrimp are no longer translucent, about 3 minutes. (If using frozen shrimp, thaw before cooking.) Transfer shrimp to a large mixing bowl and add celery, onion, capers, parsley, chives, remaining 1 tbsp oil, and beans. Toss well; season to taste with salt and pepper. Divide lettuce among 4 plates and arrange 1 cup shrimp mixture on top of each mound of lettuce.

BEAN AND SHRIMP SALAD

Steps:

• If using dried or fresh beans, place in large deep pot with onion and bay leaves. Add cold water to cover by 5 inches. Bring to a boil, reduce heat and skim off foam. Simmer until tender, 30 minutes for fresh beans, 1 hour or more for dried. Drain beans; discard onion and bay leaves.
• Place beans in a large bowl. (Canned beans may be added without cooking.) Add garlic, half the oil, and Maldon salt. Toss to mix. Cover with plastic wrap and set aside.
• Place shrimp in a large saucepan and add water just to cover. Add 1 teaspoon table salt and the vinegar. Bring to a boil and cook 1 to 2 minutes. Drain.
• Combine shrimp with beans. Add remaining oil, lemon juice to taste, and parsley, if desired. Toss gently to mix. Line a large plate with radicchio leaves, and heap with shrimp and beans. Serve.

WARM SHRIMP SALAD

Steps:

• Saute onion and garlic in butter 1 minute.
• Add shrimp; cook for 2 minutes.
• Stir in broth and seasonings.
• Bring to a boil.
• Reduce heat and simmer for 4 minutes.
• Place greens on plates; top with shrimp mixture.

SHRIMP AND WHITE BEAN SALAD

Steps:

• In a medium skillet, heat oil over medium-high heat. Add garlic and rosemary and cook until fragrant, about 1 minute. Add shrimp and stir-fry until pink and opaque. Add broth, cover, and lower heat. Simmer until shrimp are cooked through, about 4 minutes more.
• Remove shrimp with a slotted spoon, careful to let oil drain back into the skillet. In a large bowl, toss with white beans and lemon juice until well mixed. Store in refrigerator until cool. Once cooled, stir in scallions and serve.

WARM SHRIMP AND ESCAROLE SALAD

Steps:

• Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
• Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
• Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
• Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.

BLACK BEAN SHRIMP SALAD

Steps:

• In a large bowl, combine the first five ingredients. , In a small bowl, whisk the picante sauce, cilantro, lime juice, oil, honey, salt and, if desired, lime zest. Pour over shrimp mixture and toss to coat. Cover and refrigerate for at least 2 hours. , Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes.