Ruby-Red Shrimp with Beans and Salsa Verde
Instead of the traditional shrimp cocktail appetizer, try this fresh take on the crustacean from chef Michael Anthony of Gramercy Tavern. For the salsa verde, toast pine nuts to bring out their nutty flavor, but be careful not to burn them.
For the Beans
- 1 1/2 cups dried beans such as red merlot, black turtle, or white navy
- 1 carrot, coarsely chopped
- 1 onion, coarsely chopped
- 1 stalk celery, coarsely chopped
- 3 cloves garlic, plus 1/2 teaspoon minced garlic
- 2 cups vegetable stock
- 1 teaspoon olive oil
- 1/4 cup chopped herbs, such as parsley, chives, and tarragon
For the Salsa Verde
- 2 cups kale leaves, tough stems removed
- 1 1/2 teaspoons pine nuts, toasted
- 1 1/2 tablespoons olive oil
- 1 small pinch fresh cilantro
- 1 small pinch fresh parsley
- 1/2 bunch fresh chives, chopped
- Pinch of coarse salt
For the Shrimp
- 1 tablespoon olive oil
- 20 ruby red shrimp, peeled and deveined
- 2 cloves garlic, smashed
- Coarse salt and freshly ground black pepper
Make the beans: Place beans in a large pot; add enough water to cover and let soak overnight. Drain and return beans to large pot. Add carrot, onion, celery and garlic cloves to beans and cover with water by 1 1/2 inches. Bring to a simmer until beans are tender, about 35 minutes.
Transfer 1/2 cup beans to the jar of a blender along with 1 cup stock and olive oil; season with salt and pepper; blend until smooth. Transfer puree to a medium saucepan and heat over medium heat. Fold in remaining beans, vegetable stock, minced garlic, and herbs. Keep warm until ready to serve.
Make the salsa verde: Bring a large pot of water to a boil. Add kale and cook until tender, 4 to 5 minutes. Drain and rinse under cold running water to cool. Squeeze water from kale until completely dry.
Transfer kale to a mortar along with pine nuts, olive oil, cilantro, parsley, chives, and salt. Using a pestle, grind until a fine paste forms. Set aside.
Make the shrimp: Heat olive oil in a large skillet over medium heat. Add shrimp and garlic; season with salt and pepper. Cook, stirring, until shrimp are opaque, about 3 minutes.
To serve, divide warm bean mixture evenly among 4 bowls. Top with shrimp and spoon salsa verde over shrimp. Serve.