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Kidney Beans With Shrimp

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  Celery rib 1 , halved
  Onion 1⁄2 Small
  Oregano sprig/1 teaspoon dried 1
  Lemon 1⁄2
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.

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