Shrimp with Kenyan Beans and Tomatoes
Appetizers • Author's
Description
A light Mediterranean appetizer from chef John Smith, known for his work at The Olive Garden. Green beans, onion, sweet tomatoes, pine nuts, and shrimp; the key here is the freshness and crunch of the ingredients. To keep the beans vibrant and crisp, they need to be blanched properly, which means transferring them directly from boiling water to ice-cold water to create a thermal shock. The shrimp are simply sautéed in a pan. And don't forget to chill a bottle of light white wine in advance—it will pair beautifully with this dish.
Ingredients
- Peeled Cooked Shrimp 5 oz
- Kenyan Beans 0 oz
- Baku Tomatoes 5 oz
- Pistachios 0 oz
- Basil 2 sprigs
- Spanish onions 0 oz
- Olive Oil 4 spoons
- Meyer Lemon Juice 1 tablespoon
- White Balsamic Cream 0 oz
- Pesto 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Add the Kenyan beans to boiling salted water and cook for a couple of minutes, then transfer them to ice water to preserve their color.
Step 2
Sauté the shrimp in vegetable oil until cooked through, about 5–6 minutes.
Step 3
Slice the tomatoes, cut the onion into rings, and chop the basil.
Step 4
Mix the olive oil with lemon juice and salt for the dressing.
Step 5
Combine the shrimp with tomatoes, beans, onion, basil, and pine nuts. Drizzle with olive oil and lemon. Garnish the plate with drops of pesto and balsamic reduction.
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