Rock Shrimp With Basil Oil And Warm Bean Salad Recipes

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CUCUMBER, CELERIAC AND CITRUS SALAD WITH WARM ROCK SHRIMP



Cucumber, Celeriac and Citrus Salad with Warm Rock Shrimp image

Provided by Ming Tsai

Categories     appetizer

Time 35m

Number Of Ingredients 16

4 cups freshly squeezed orange juice
2 tablespoons Dijon
2 minced shallots
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 cup extra virgin olive oil
1 english cucumber, very thinly sliced
2 large heads celeriac, peeled and fine julienned
1 tablespoon olive oil
1/3 cup sliced scallions
1 pound rock shrimp, rinsed and patted dry
2 navel or other large oranges, segmented
1 grapefruit, segmented
2 limes, segmented
1 lemon, segmented
Salt and black pepper, to taste

Steps:

  • For the Cucumber, Celeriac and Citrus Salad: In a non-reactive saucepan, reduce the orange juice by 80 percent, until a syrupy consistency is reached. Set aside. In a bowl, whisk together the Dijon, soy, vinegar and olive oil. Season with salt and pepper. Toss some of the vinaigrette to coat the celeriac and the rest to coat the cucumbers. Check for seasoning. Using a stainless steel or plastic o-ring (3-inch diameter, 2 inches tall), line with cucumbers then fill with celeriac salad. In a saute pan, add olive oil and caramelize scallions. Add shrimp and season. Cook for 3 minutes and add the citrus, just to warm, 1 minute. Check for seasoning. Top celeriac with warm shrimp. Remove o-ring and drizzle orange syrup around.

ROCK SHRIMP WITH BASIL OIL AND WARM BEAN SALAD



Rock Shrimp With Basil Oil and Warm Bean Salad image

Provided by Molly O'Neill

Categories     salads and dressings, appetizer, side dish

Time 2h15m

Yield 6 appetizers or 4 entrees

Number Of Ingredients 17

1 1/2 cups dried cannellini beans
3 whole cloves
1/2 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
1/2 cup sliced, pitted black olives
1/2 yellow bell pepper, finely diced
1/4 cup chopped parsley
4 teaspoons chopped thyme leaves
2 tablespoons basil-flavored oil or extra-virgin olive oil
1 1/4 pounds rock shrimp, cleaned and shelled
2 cloves garlic, peeled and thinly sliced
Chopped basil leaves for garnish

Steps:

  • 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.
  • 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.
  • 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.)
  • 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.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 9 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 622 milligrams, Sugar 3 grams, TransFat 0 grams

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