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

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Ingredients

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