Rock Shrimp With Basil Oil and Warm Bean Salad

Name: Rock Shrimp With Basil Oil and Warm Bean Salad
Ingredients: 1 ½ cups dried cannellini beans; 3 whole cloves; ½ small onion, peeled; 3 cloves garlic, peeled; 1 bay leaf; 2 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; Kosher salt and freshly ground black pepper to taste; 2 shallots, peeled and finely chopped; ½ cup sliced, pitted black olives; ½ yellow bell pepper, finely diced; ¼ cup chopped parsley; 4 teaspoons chopped thyme leaves; 2 tablespoons basil-flavored oil or extra-virgin olive oil; 1 ¼ pounds rock shrimp, cleaned and shelled; 2 cloves garlic, peeled and thinly sliced; Chopped basil leaves for garnish

By Molly O’Neill

Published October 24, 1998

Total Time: 2 hours 15 minutes
Rating: (0)
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Featured in: Food; Small Fry

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Ingredients

Yield:6 appetizers or 4 entrees

FOR THE BEAN SALAD

1 ½ cups dried cannellini beans
3 whole cloves
½ small onion, peeled
3 cloves garlic, peeled
1 bay leaf
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper to taste
2 shallots, peeled and finely chopped
½ cup sliced, pitted black olives
½ yellow bell pepper, finely diced
¼ cup chopped parsley
4 teaspoons chopped thyme leaves

FOR THE SHRIMP

2 tablespoons basil-flavored oil or extra-virgin olive oil
1 ¼ pounds rock shrimp, cleaned and shelled
2 cloves garlic, peeled and thinly sliced
Chopped basil leaves for garnish

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
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.)
Step 4
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.