Tuesday, November 5, 2013

White Bean Salad with Grilled Shrimp, and an Anniversary

2 months ago Steven and I celebrated 2 years of marriage with a trip to Nantucket, Cape Cod and Boston. We had a wonderful trip, filled with delicious seafood and wonderful Italian in Boston's North End.  We biked, and swam, and ate and wandered all over Eastern Massachusetts.  Part of my gift to Steven (along with a copper mug for his prized Moscow Mules) was this book with beautiful photos of Turkey, and lovely recipes.  Of all of our travels, Turkish food is probably my favorite.  The flavors are fresh and
Mediterranean, with a distinctive hint of spice.

I recently made (and adjusted) this recipe from the book.  Pictures of the Eastern Seaboard below.
Looking across Nantucket Harbor

White Bean Salad with Grilled Shrimp

Adapted from Turkey
  • 2 cups dried white beans or 1 can unsalted white beans
  • 1/4 cup white wine
  • 1 pound raw shrimp, peeled and deveined, tails intact
Served with Whole Wheat Flatbread
  • 1 tablespoon lemon juice
  • pinch of salt
  • 2 tablespoons olive oil
  • 1 garlic clove, pressed or minced
  • dash of chili powder
  • 3 cloves of garlic, pressed or minced
  • 2 tablespoons tahini
  • Juice and zest of 1 lemon
  • 1/4 cup olive oil
  • sea salt
  • freshly ground black pepper
  • 1 large pinch dried chili flakes, or to taste
  • 1/2 red onion, finely diced
  • 1/2 cup pitted green olives, coarsely chopped
  • 1 cup Italian parsley leaves
  • 2 tomatoes, cut into thin half moon slices
  1. Soak dried beans overnight and drain.
  2. Put beans in saucepan and add just enough water to cover, bring to a simmer and cook over medium heat 50-60 minutes or until very tender.  Drain well.
  3. Soak 4 wooden skewers in water for ~30 minutes.
  4. Whisk together all marinade ingredients in a medium bowl. Add shrimp and toss to coat.  Cover and refrigerate 30 minutes or up to 2 hours.
  5. For the dressing, combine garlic, tahini, chili flakes, lemon juice and zest in a small bowl.  Allow to sit 10 minutes.  
  6. Heat 1 tablespoon olive oil in a skillet, add beans and saute over low heat for 5 minutes.  Add wine and continue to cook until liquid has evaporated. Salt to taste, then remove from heat and set aside. 
  7. Heat grill to medium.
  8. Re-whisk dressing, then slowly drizzle in olive oil while whisking. 
  9. Combine beans and dressing in a large bowl and toss to coat.
  10. Add olives, onion, parsley and tomato and gently combine.
  11. Thread shrimp on skewers and grill for 2 minutes each side.  
  12. Divide salad and serve topped with shrimp

Provincetown, Cape Cod

Boston, MA 

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