Warm Shrimp Salad w/ White Beans and Arugula
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From the book It’s About Time: Great Recipes for Everyday Life by Michael Schlow. Accompany with plenty of bread to soak up the flavorful broth.
Makes 4 appetizer sized servings
2 oz. (1/4 cup) extra-virgin olive oil
1/2 clove garlic, very thinly sliced
1/2 medium red onion, thinly sliced
1 pinch fresh rosemary
salt, pepper and crushed red pepper flakes
16 large shrimp, shelled and deveined
1 cup cooked white beans, preferably cannellini (canned beans can be substituted)
2 plum tomatoes, cut into medium dice
4 oz. clear vegetable stock (chicken stock can be substituted)
2 loosely packed cups arugula, cleaned
juice of 1 lemon
Heat olive oil and garlic in a medium sauce pot over high heat and cook until the garlic begins to turn golden brown. Add the onion and cook for 1 minute. Add the rosemary, salt, pepper and crushed red peppers flakes to taste. Add the shrimp and cook for 1 to 2 minutes, until the shrimp just start to turn color but are not completely cooked. Add the beans, tomatoes and the vegetable stock and simmer 2 minutes. (If you are using canned beans add only the stock and tomatoes, adding the canned beans after 2 minutes) Add arugula and simmer ~1 minute, until just slightly wilted. Squeeze the lemon on to the warm salad and taste for seasoning. Let the salad cool slightly, then divide between four small bowls and serve while still warm.
NOTE: To cook dried beans: Soak 1 pound dried beans overnight in plenty of water. Add 2 tablespoons salt and 1 cup of olive oil, and bring to a simmer over medium heat. Reduce heat to low, and cook gently until tender. Timing will vary upon freshness and type of beans but plan for about an hour.