Pan-grilled Shrimp With White Beans Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
MUSTARD-GARLIC VINAIGRETTE
1 small: Garlic clove, (s), minced
1 tbsp: Balsamic vinegar,
Salt and pepper to taste,
2 tbsp: Coarse-grain mustard,
2 tbsp: Lemon juice,
6 tbsp: Olive oil,
BEANS
2 1/2 cup: Drained, cooked
-or cannellini beans,
-dried Great Northern,
ORANGES
3 large: Navel oranges, peeled
1 tbsp: Crystallized ginger, minced
-cut in bite-size segments,
SHRIMP
1 lbs: Medium shrimp,
1/4 tsp: Hot red pepper flakes,
-allow 6-7 per person,
1: Garlic clove, (s), minced
2 tbsp: Olive oil,
ARUGULA AND RED ONION
9 cup: Arugula leaves,
-thinly sliced,
-loosely packed,
-separated into rings,
1 small: Red onion,
Directions:
Mustard-Garlic Vinaigrette: In a small bowl, whisk together the first
6 ingredients, then the olive oil, until combined. Makes
cup.
Beans: Add
cup of the vinaigrette to the cooked beans and set aside
for several hours, or make them the day before. Set aside the
remaining
cup of the vinaigrette for dressing the arugula.
Oranges: Toss together and chill for several hours or overnight.
DRain any juice that accumulates and add the juice to the remaining
cup of vinaigrette.
Shrimp: Peel and devein shrimp and set aside in a platter. Heat the
oil in a non-stick pan, add the hot pepper flakes and garlic and
saut for 1 minute. Remove from the heat, allow the bubbles to
subside, then pour over the shrimp. Toss to coat and set aside to
marinate for 15 minutes. Then heat a large, heavy iron skillet and
pan-grill the shrimp in a single layer, turning them once. Pan-grill
only until the shrimp are cooked through, about 2 minutes per side.
Arugula and Red Onion: Gently toss the arugula leaves in a bowl with
the remaining
cup vinaigrette and distribute among 6 plates. Spoon
2 tbs of the beans in the center of each plate, tuck in the marinated
orange-ginger segments and add the shrimp attractively around the
beans. Scatter a few onion rings over the surface.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 485-486
Submitted By DIANE LAZARUS On 10-17-95
Source from luhu.jp
6 ingredients, then the olive oil, until combined. Makes
cup.
Beans: Add
cup of the vinaigrette to the cooked beans and set aside
for several hours, or make them the day before. Set aside the
remaining
cup of the vinaigrette for dressing the arugula.
Oranges: Toss together and chill for several hours or overnight.
DRain any juice that accumulates and add the juice to the remaining
cup of vinaigrette.
Shrimp: Peel and devein shrimp and set aside in a platter. Heat the
oil in a non-stick pan, add the hot pepper flakes and garlic and
saut for 1 minute. Remove from the heat, allow the bubbles to
subside, then pour over the shrimp. Toss to coat and set aside to
marinate for 15 minutes. Then heat a large, heavy iron skillet and
pan-grill the shrimp in a single layer, turning them once. Pan-grill
only until the shrimp are cooked through, about 2 minutes per side.
Arugula and Red Onion: Gently toss the arugula leaves in a bowl with
the remaining
cup vinaigrette and distribute among 6 plates. Spoon
2 tbs of the beans in the center of each plate, tuck in the marinated
orange-ginger segments and add the shrimp attractively around the
beans. Scatter a few onion rings over the surface.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 485-486
Submitted By DIANE LAZARUS On 10-17-95
Source from luhu.jp