Makes 4 to 6 appetizer servings or
2 to 3 main-course servings
White beans become a creamy background for boiled shrimp. A bracing dressing spiked with anchovies and herbs enlivens the combination. Beans also add bulk to the dish, stretching a half pound of shrimp to serve as many as six.
1 cup dried navy or cannellini beans
2 teaspoons salt, plus more to taste
1/2 pound medium-size shrimp
1 small ripe plum tomato,
cut into 1/4 inch dice
2 tablespoons finely chopped fresh herbs
(parsley, basil, mint, oregano)
1/4 cup extra-virgin olive oi1
2 tablespoons fresh lemon juice
1 anchovy fillet, finely chopped
Salt and freshly ground black pepper to taste
Romaine lettuce leaves for garnish (optional)
1. Sort through the beans, removing any stones. Rinse and drain in a colander. Place the beans in a medium-size saucepan, cover with water, and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the beans are soft, 1 to 1-1/4 hours. Drain the beans in a colander and place in a medium- size bowl.
2. While the beans are cooking, prepare the shrimp. Bring a large saucepan of water to boil. Add the salt and shrimp and cook until pink, 1 to 2 minutes. Drain, cool slightly, peel, and coarsely chop.
3. Add the chopped shrimp, tomato, herbs, olive oil, lemon juice, and anchovy to the beans and season with salt and pepper. Stir to combine. Serve immediately on top of lettuce if desired, or refrigerate up to 6 hours and let come to room temperature before serving.
Just Add Water
By Lauren Chattman
William Morrow & Co.
Publication date: March 1999
Recipe Reprinted by permission.
This page created September 1999
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