Kidney Beans With Shrimp
|Celery rib||1 , halved|
|Oregano sprig/1 teaspoon dried||1|
|Whole peppercorns||3 , crushed|
|Hot pepper flakes||1⁄8 Teaspoon|
|Medium shrimp||12 Ounce, shelled and deveined|
|Canned kidney beans||16 Ounce (1 Can)|
|Red wine vinegar||1 Tablespoon|
|Olive oil||3 Tablespoon|
|Scallions||4 , sliced|
|Minced fresh parsley||1 Tablespoon|
1. In a nonreactive medium saucepan, bring 6 cups water to a boil with celery, onion, oregano, lemon, peppercorns, and hot pepper flakes. Boil 3 minutes. Plunge shrimp into boiling water and cook 2 to 3 minutes, or until they just turn pink. Drain in a colander and rinse under cold running water. Transfer shrimp to a bowl and discard vegetables and seasonings remaining in colander. Set shrimp aside.
2. Drain beans and rinse under cold running water. Drain well. In a medium bowl, whisk together vinegar, olive oil, salt, and pepper until dressing is blended. Add beans, scallions, and parsley to dressing. Toss to coat. Add shrimp and toss lightly.