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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 2 |
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Kidney beans are a versatile legume and one of my favorites. Combined with juicy shrimp, they make a quirky but tasty salad. Adapted from Idone's Salad Days 1989 Ingredients:
ingredients |
1can ( 15oz ) kidney beans, washed and drained |
1/2 lemon, sliced |
1 tbs. dried red pepper flakes |
16 medium-large shrimp, in their shells |
1/4 cup olive oil |
1 tbs. white wine vinegar |
2 garlic cloves minced |
2 tbs. chopped italian parsley |
salt |
1 small bunch chicory, washed and drained |
Directions:
1. Method:
2. 1)Pick over the beans drain and rinse well.
3. 2)In a pot of lightly salted boiling water, combine the lemon slices, half of the pepper flakes, and the shrimp. Bring back to a boil and cook for 2 minutes. Drain and place the shrimp in a bowl of ice.
4. 3)When cool, peel and devein the shrimp, leaving the tail intact.
5. 4)In a bowl, whisk together the oil and vinegar. Add the beans and toss. Stir in the remaining red pepper flakes, the garlic, and parsley. Stir in the shrimp and toss. Season with salt to taste.
6. 5)Divide the chicory between 2 dinner plates. Spoon the salad over the greens and serve.
7. Calories: 700 per serving.
8. Wine: Provencal or California Rose
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