Author Notes
Inspired by a dish I had several years ago at an Italian restaurant, this recipe is so tasty and satisfying. And it’s very versatile – it could easily be served as an entrée or appetizer. I leave the tails on my shrimp – much prettier on the plate, I think. —mrslarkin
Ingredients
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1 pound
large shrimp, cleaned and deveined, shells removed, tails left on
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1/2 teaspoon
kosher or sea salt, plus more for seasoning
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Fresh cracked black pepper to taste
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grated zest of 1 whole lemon
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2 tablespoons
olive oil
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1
(one) 15 ounce can small white beans, navy beans or great northern beans
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1/2 cup
red onion, finely diced
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1/2 cup
red pepper, finely diced
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1/2 cup
carrot, finely diced
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1/2 cup
celery or fennel bulb, finely diced
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fresh basil, cut into thin ribbons, about 3 fluffy tablespoons-full (set aside a few pinches for the shrimp)
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1/3 cup
olive oil
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3 tablespoons
white wine or champagne vinegar
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1/2 teaspoon
red pepper flakes
Directions
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Sprinkle shrimp with salt and pepper, lemon zest and a few pinches of the basil ribbons. Heat pan to medium-high. Add 2 tablespoons olive oil. When oil begins sizzling, add shrimp and cook until pink and just beginning to brown slightly. When shrimp are done, remove to a bowl and set aside.
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Drain and rinse beans. Combine with diced veggies. Season with salt and pepper. Fold in the remaining basil ribbons.
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Whisk together 1/3 cup olive oil and the vinegar and add to veggie mixture. Mix well. Taste for salt and pepper.
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Spoon the bean salad onto a platter. Lay cooked shrimp over top. Sprinkle with red pepper flakes. Garnish with additional basil (and some snipped fennel fronds, if using.)
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