Rock Shrimp With Basil Oil And Warm Bean Salad Recipes

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.

WHITE BEAN AND SHRIMP SALAD

Steps:

• Cover the beans with cold water. Set aside to soak overnight. Drain, rinse under cold water and place in a heavy-bottomed pot. Add 2 cups cold water, 1/2 teaspoon salt and the bay leaf. Simmer until tender, about 1 1/2 hours.
• Place the shrimp in a large nonstick skillet. Add the cayenne and cook over medium-low heat until the shrimp is cooked through, about 5 minutes. Set aside to cool.
• Combine the lemon juice and olive oil in a large glass or ceramic bowl. Add the garlic, onion and parsley. Add the beans, shrimp and tomato. Toss to combine. Season to taste with the remaining 1/2 teaspoon of salt and the pepper. Cover and refrigerate for at least 2 hours, and up to 6, before serving.