Pan-grilled shrimp with white beans

6 servings

Ingredients

Quantity Ingredient
1 small Garlic clove(s), minced
Salt and pepper to taste
2 tablespoons Lemon juice
2½ cup Drained, cooked dried Great Northern
3 larges Navel oranges, peeled cut in bite-size segments
1 pounds Medium shrimp allow 6-7 per person
2 tablespoons Olive oil
9 cups Arugula leaves loosely packed
1 small Red onion
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 485-486
1 tablespoon Balsamic vinegar
2 tablespoons Coarse-grain mustard
6 tablespoons Olive oil or cannellini beans
1 tablespoon Crystallized ginger, minced
¼ teaspoon Hot red pepper flakes
1 Garlic clove(s), minced thinly sliced separated into rings

Directions

MUSTARD-GARLIC VINAIGRETTE

BEANS

ORANGES

SHRIMP

ARUGULA AND RED ONION

Mustard-Garlic Vinaigrette: In a small bowl, whisk together the first 6 ingredients, then the olive oil, until combined. Makes « cup.

Beans: Add ¬ cup of the vinaigrette to the cooked beans and set aside for several hours, or make them the day before. Set aside the remaining ¬ cup of the vinaigrette for dressing the arugula.

Oranges: Toss together and chill for several hours or overnight.

DRain any juice that accumulates and add the juice to the remaining ¬ cup of vinaigrette.

Shrimp: Peel and devein shrimp and set aside in a platter. Heat the oil in a non-stick pan, add the hot pepper flakes and garlic and saut‚ for 1 minute. Remove from the heat, allow the bubbles to subside, then pour over the shrimp. Toss to coat and set aside to marinate for 15 minutes. Then heat a large, heavy iron skillet and pan-grill the shrimp in a single layer, turning them once. Pan-grill only until the shrimp are cooked through, about 2 minutes per side.

Arugula and Red Onion: Gently toss the arugula leaves in a bowl with the remaining ¬ cup vinaigrette and distribute among 6 plates. Spoon 2 tbs of the beans in the center of each plate, tuck in the marinated orange-ginger segments and add the shrimp attractively around the beans. Scatter a few onion rings over the surface.

Submitted By DIANE LAZARUS On 10-17-95

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