buckytom
Chef Extraordinaire
i'm not sure if this should be under fish or salads, but here it is.
the delicate flavors of the shrimp and raw veggies are given an earthy base with the addition of cannelini beans, while the dressing of lemon juice, red wine vinegar, and evoo round it out.
1 pound large shrimp (approx 30 count), shells split and cleaned but left on
1/2 cup finely diced sweet onion
1/3 cup finely diced green bell pepper
1/2 cup finely diced celery
1/2 cup small broccoli florets
1/2 cup small cauliflower florets
1/2 cup sliced white mushrooms
2 large cloves of garlic, minced
1 can of cannelini (or other white) beans, drained and rinsed
1 lemon, juiced
3 tbsps evoo, divided into 2 + 1
2 tbsps red wine vinegar, divided
2 tsps chopped parsley
salt and pepper to taste
mesculun or other lettuce leaves for a bed
first, heat 2 cups of water until boiling, add shrimp, cover and turn off heat. let the shrimp "steam" a minute, stir, and let steam another minute or two until just cooked through. shock in cold water, drain, and refrigerate shrimp.
toss the diced veggies and garlic in a large bowl. peel and discard shells from the shrimp, and add shrimp to the veggie mix. add beans. dress with 2 tbsps evoo, 1 tbsp red wine vinegar, lemon juice, half of the parsley, a little s&p, and toss to combine.
spoon over a bed of mesculun or chopped lettuce leaves, sprinkle remaining parsley, dress with remaining tbsp of evoo and vinegar, and salt and pepper to taste.
serve with crusty semolina bread and sweet butter.
the delicate flavors of the shrimp and raw veggies are given an earthy base with the addition of cannelini beans, while the dressing of lemon juice, red wine vinegar, and evoo round it out.
1 pound large shrimp (approx 30 count), shells split and cleaned but left on
1/2 cup finely diced sweet onion
1/3 cup finely diced green bell pepper
1/2 cup finely diced celery
1/2 cup small broccoli florets
1/2 cup small cauliflower florets
1/2 cup sliced white mushrooms
2 large cloves of garlic, minced
1 can of cannelini (or other white) beans, drained and rinsed
1 lemon, juiced
3 tbsps evoo, divided into 2 + 1
2 tbsps red wine vinegar, divided
2 tsps chopped parsley
salt and pepper to taste
mesculun or other lettuce leaves for a bed
first, heat 2 cups of water until boiling, add shrimp, cover and turn off heat. let the shrimp "steam" a minute, stir, and let steam another minute or two until just cooked through. shock in cold water, drain, and refrigerate shrimp.
toss the diced veggies and garlic in a large bowl. peel and discard shells from the shrimp, and add shrimp to the veggie mix. add beans. dress with 2 tbsps evoo, 1 tbsp red wine vinegar, lemon juice, half of the parsley, a little s&p, and toss to combine.
spoon over a bed of mesculun or chopped lettuce leaves, sprinkle remaining parsley, dress with remaining tbsp of evoo and vinegar, and salt and pepper to taste.
serve with crusty semolina bread and sweet butter.
