Rock Shrimp With Basil Oil and Warm Bean Salad

Name: Rock Shrimp With Basil Oil and Warm Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried cannellini beans; 3 whole cloves; 1/2 small onion, peeled; 3 cloves garlic, peeled; 1 bay leaf; 2 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; Kosher salt and freshly ground black pepper to taste; 2 shallots, peeled and finely chopped; 1/2 cup sliced, pitted black olives; 1/2 yellow bell pepper, finely diced; 1/4 cup chopped parsley; 4 teaspoons chopped thyme leaves; 2 tablespoons basil-flavored oil or extra-virgin olive oil; 1 1/4 pounds rock shrimp, cleaned and shelled; 2 cloves garlic, peeled and thinly sliced; Chopped basil leaves for garnish

Servings: persons

1 1/2 cups dried cannellini beans
3 whole cloves
1/2 small onion, peeled
3 cloves garlic, peeled
1 bay leaf
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper to taste
2 shallots, peeled and finely chopped
1/2 cup sliced, pitted black olives
1/2 yellow bell pepper, finely diced
1/4 cup chopped parsley
4 teaspoons chopped thyme leaves
2 tablespoons basil-flavored oil or extra-virgin olive oil
1 1/4 pounds rock shrimp, cleaned and shelled
2 cloves garlic, peeled and thinly sliced
Chopped basil leaves for garnish

1
To make the bean salad, combine the beans and 4 cups water in a large saucepan and bring to a boil.
2
Boil 1 minute, remove from the heat and set aside for 1 hour.
3
Drain the beans and return them to the pan.
4
Stick the cloves into the onion and add it to the pan along with the garlic, bay leaf and 4 more cups water.
5
Place the pan over high heat, bring to a boil, adjust the heat and simmer, covered, until the beans are tender but not mushy, about 40 minutes to 1 hour.
6
Drain, discard the onion, garlic and bay leaf and transfer the beans to a large bowl.
7
Whisk together the oil, lemon juice, salt, pepper and shallots and pour over the hot beans.
8
Toss to coat.
9
Add the olives, bell pepper, parsley and thyme and toss to coat.
10
Set aside and keep warm.
11
To make the shrimp, in a large skillet, heat the basil oil over high heat until very hot.
12
Add the shrimp, garlic and salt and pepper and cook, tossing, until the shrimp are just cooked through, about 3 to 4 minutes.
13
(Do not overcook.)
14
To serve, place a generous amount of warm bean salad in the middle of each of 4 plates.
15
Surround the salad with shrimp.
16
Garnish with basil and serve immediately.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups dried cannellini beans, 3 whole cloves, 1/2 small onion, peeled, 3 cloves garlic, peeled, and more.

Yes, Rock Shrimp With Basil Oil and Warm Bean Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!