Insalata di fagioli agli scampi

I’m taking this to a friend’s birthday dinner this evening. There’s a bit of prep, but not as much as with some dishes.

Salad of White Beans, Shrimp, and Tomato (adapted from Judith Barrett’s FAGIOLI: THE BEAN CUISINE OF ITALY. I took the liberty of adding the lime juice, the parsley, and the capers.)

Insalata di fagioli agli scampi

1 cup dried small white beans (I used great northerns)
2 peeled garlic cloves
2 leaves of fresh sage
salt

Soak beans over night (at least 8 hours). Drain & rinse again. Combine beans with garlic, sage, & 6 c. of water in an appropriate sized sauce pan. Bring to a boil, cut to a simmer, and cook uncovered for an hour (or until tender). Season with salt, remove from heat and allow to cool to room temperature. Drain & discard garlic & sage.

1 pound fresh small shrimp, peeled & deveined
1/2 a lime

Bring a small sauce pan of water to a  boil after adding the juice of the half lime and the lime to the water. Add the shrimp and cook until pink.. 1-4 minutes. Drain & set aside.

2 medium ripe tomatoes cored, seeded & diced.
10 basil leaves cut in chiffonade
1 tbs chopped parsley
freshly ground black pepper
2 tbs capers
1/3 c. olive oil

In a large mixing bowl, combine shrimp with beans, tomatoes, basil, parsley, & capers. Add olive oil and mix well. Serve at room temperature.

insalata di fagioli agli scampi

Reminds me of back when I was doing aerial photography in Honduras & Guatemala.

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2 responses to “Insalata di fagioli agli scampi

  1. Very good stuff! ‘Twas yummy.

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