Home

About

Recipes

Cooking Tips

Judith Hurley's Health Tips

Cookbook Reviews

Listen

Archive

WHYY 91FM

 

 

 

 

 

Jim Coleman Recipes

Grilled Jumbo Shrimp with White Beans, Rosemary, and Mint Oil

For this recipe you will need:

  • 1 1/2 cups cooked White Beans, rinsed and drained if canned
  • 1/2 medium Red Onion, sliced paper-thin
  • 2 tablespoons finely chopped fresh marjoram
  • 1 tablespoon chopped fresh rosemary
  • 3/4 cup plus 2 tablespoons Extra Virgin Olive Oil, plus extra for brushing
  • Grated zest and juice 1 Lemon
  • Salt and freshly ground Black Pepper
  • 1/2 cup packed fresh Mint Leaves
  • 12 Super Colossal Shrimp (about 1 1/4 pounds), heads on, body peeled, leaving the tail segments intact
  • 2 cups Arugula, washed and spun dry

Preheat the grill or broiler In a medium bowl, stir together the beans, onion, marjoram, rosemary, 2 tablespoons of the olive oil, and lemon zest and juice. Season to taste with salt and pepper and set aside.

Bring 3 cups of water to a boil in a small saucepan. Set up an ice bath next to the stove. Plunge the mint leaves into the boiling water for 30 seconds, then drain and add the ice bath. Once the mint is cool, drain, squeeze my excess liquid from the leaves, and transfer to a food processor. Add the remaining cup olive oil and process for 1 minute. Set aside.

Season the shrimp with salt and pepper. Brush with oil and grill or boil, turning once, until cooked through.

Meanwhile, mix the Arugula with the beans, and arrange in the center of four plates. Arrange 3 shrimp on each plate, leaning them against the Arugula and beans in lounge-chair fashion. Drizzle with the mint oil, and serve.

Makes 4 servings.



©2006 WHYY