White Bean Salad With Shrimp And Sun Dried Tomato Vinaigret Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: White beans,
6 cup: Water,
Salt and freshly ground black pepper,
1 cup: Olive oil,
1/2 cup: Red wine vinegar,
2 tbsp: Finely minced garlic,
1/2 cup: Chopped sun-dried tomatoes, oil packed preferred
2/3 cup: Finely chopped red onions,
1/2 cup: Chopped fresh basil,
1 lbs: Medium shrimp, shelled and deveined
Directions:
Put the white beans in a pot with cold water and bring up to a boil. Boil
for 2 minutes, then remove from the heat and let rest for 1 hour. Pour off
water and add 6 more cups cold water. Bring up to a boil and simmer the
beans until tender but not soft. Add 1 teaspoon salt halfway through
cooking time. Drain the beans and transfer to a mixing bowl. While warm,
dress with 1/3 cup of the olive oil, 1/4 cup of the vinegar, and salt and
pepper.
Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and
sun-dried tomatoes for just a minute or two. Add half this mixture to the
beans and mix well.
When the beans are cool, add the chopped onions. Season with salt and
vinegar to taste. Combine the rest of the sun-dried tomato oil with the
remaining 4 tablespoons of vinegar.
To cook the shrimp, saute in the reserved sun-dried tomato vinaigrette or
broil and then toss with the vinaigrette before placing atop bean salad.
Just before serving fold in 1/4 cup chopped basil and top with the cooked
shrimp that have been tossed in the sun-dried tomato vinaigrette.
Yield: serves 6
NOTES : (Courtesy of Joyce Goldstein, Kitchen Conversations)
Recipe by: Cooking Live Show #CL8835 Posted to MC-Recipe Digest V1 #512 by
Angele Freeman on Mar 12, 1997
Source from luhu.jp
for 2 minutes, then remove from the heat and let rest for 1 hour. Pour off
water and add 6 more cups cold water. Bring up to a boil and simmer the
beans until tender but not soft. Add 1 teaspoon salt halfway through
cooking time. Drain the beans and transfer to a mixing bowl. While warm,
dress with 1/3 cup of the olive oil, 1/4 cup of the vinegar, and salt and
pepper.
Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and
sun-dried tomatoes for just a minute or two. Add half this mixture to the
beans and mix well.
When the beans are cool, add the chopped onions. Season with salt and
vinegar to taste. Combine the rest of the sun-dried tomato oil with the
remaining 4 tablespoons of vinegar.
To cook the shrimp, saute in the reserved sun-dried tomato vinaigrette or
broil and then toss with the vinaigrette before placing atop bean salad.
Just before serving fold in 1/4 cup chopped basil and top with the cooked
shrimp that have been tossed in the sun-dried tomato vinaigrette.
Yield: serves 6
NOTES : (Courtesy of Joyce Goldstein, Kitchen Conversations)
Recipe by: Cooking Live Show #CL8835 Posted to MC-Recipe Digest V1 #512 by
Angele Freeman
Source from luhu.jp