RecipeFrom A Past Edition Of
The New Orleans Menu Daily
By Tom Fitzmorris
Shrimp And Red Bean Salad With Arugula

This was a fantastic appetizer created by Annie Roberts, who was at the time the chef of Robert Mondavi Winery. I had it at the Napa Wine Auction a few years ago. I made it again recently and loved it all over again. Great with the nice shrimp we have right now.
  • 1 Tbs. olive oil
  • Zest of 1 lemon, chopped
  • 1 shallot, sliced
  • 1 Tbs. chopped Italian parsley
  • 2 sprigs fresh thyme
  • 1/2 serrano chile, seeded and minced
  • 1/2 tsp. salt
  • 1/4 tsp. fresh ground pepper
  • 1 lb. (16-20 count) large shrimp, shelled and deveined, tails on
  • 1 Tbs. olive oil
  • 1 small yellow onion, cut into 1/4-inch dice
  • 1 small fennel bulb, cored and cut into 1/4-inch dice
  • 1 carrot, cut into 1/4-inch dice
  • 1 1/2 tsp. finely chopped thyme
  • 1/2 tsp. minced garlic
  • 2 cups red beans, soaked overnight and drained (best: fresh red beans)
  • 1 bay leaf
Vinaigrette:
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. sherry vinegar
  • 1/2 tsp. lemon zest
  • 1/2 tsp. kosher salt
  • 1/4 tsp. fresh ground pepper
  • 1 shallot, minced
  • 1/4 cup extra-virgin olive oil
Aioli:
  • 1 small roasted red pepper, peeled and seeded
  • 1 small egg
  • 1 1/2 tsp. lemon juice
  • 1/2 tsp. minced garlic
  • 1 cup olive oil
  • 1 basket mixed cherry tomatoes, halved
  • 2 cup loosely packed arugula

1. Combine the olive oil, shallot, parsley, thyme, zest, chile, salt and pepper in a large bowl. Add the shrimp and toss to mix well. Cover with plastic wrap and refrigerate at least four hours.

2. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, fennel, carrot, thyme and garlic. Cook until the onion becomes soft.

3. Add five cups of water, the beans and the bay leaf. Increase the heat to high and bring to a boil. Reduce the heat and simmer until the beans are tender, about two hours. Let sit until the beans absorb the remaining liquid and are cool. Remove the bay leaf.

4. For the vinaigrette, whisk together the balsamic vinegar, sherry vinegar, zest, salt and pepper in a small bowl.  Add the shallot. Slowly whisk in the olive oil. Set aside.

5. For the aioli, place the egg in the bowl of a food processor and blend until light and fluffy. Add the red bell pepper, lemon juice and garlic and puree. Gradually add the oil until completely blended, with the motor running. Add the salt and pepper and pulse to combine. Set aside.

6. Just before serving, heat a nonstick skillet over high heat. Add the shrimp and cook until browned, about five minutes, turning once. Let cool.

7. Transfer the beans to a large bowl. Add the shrimp, tomatoes, arugula, and vinaigrette. Toss to mix well. Top each serving with a dollop of the aioli.

Serves eight.

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© 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com