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
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.