by mrslarkin
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my 138 recipes »
mrslarkin's Notes:
Expand1 pound large shrimp, cleaned and deveined, shells removed, tails left on Ask a question about this ingredient
1/2 teaspoon kosher or sea salt, plus more for seasoning Ask a question about this ingredient
Fresh cracked black pepper to taste Ask a question about this ingredient
grated zest of 1 whole lemon Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 (one) 15 ounce can small white beans, navy beans or great northern beans Ask a question about this ingredient
1/2 cup red onion, finely diced Ask a question about this ingredient
1/2 cup red pepper, finely diced Ask a question about this ingredient
1/2 cup carrot, finely diced Ask a question about this ingredient
1/2 cup celery or fennel bulb, finely diced Ask a question about this ingredient
fresh basil, cut into thin ribbons, about 3 fluffy tablespoons-full (set aside a few pinches for the shrimp) Ask a question about this ingredient
1/3 cup olive oil Ask a question about this ingredient
3 tablespoons white wine or champagne vinegar Ask a question about this ingredient
1/2 teaspoon red pepper flakes Ask a question about this ingredient
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.
Ask a question about this stepDrain and rinse beans. Combine with diced veggies. Season with salt and pepper. Fold in the remaining basil ribbons.
Ask a question about this stepWhisk together 1/3 cup olive oil and vinegar and add to veggie mixture. Mix well. Taste for salt and pepper.
Ask a question about this stepSpoon 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.)
Ask a question about this stepYou're welcome, Laci! Let me know if you make it. In the picture I've used fennel, but I prefer using celery - just my personal taste.
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
mrslarkin, This recipe is beautiful! I love the colors. I randomly ran across this when looking for something to do with some shrimp and basil I have. After I fell in love, I noticed it was you and you had commented on my "three sisters casserole" last week. Thanks for sharing!