Ingredients
- 1 pound dried cranberry (borlotti) beans, soaked overnight and drained, or 2 pounds fresh beans, shelled, or 6 cups canned beans, drained
- 1 onion, peeled (if using fresh or dried beans)
- 2 bay leaves (with fresh or dried beans)
- 1 clove garlic, peeled and minced
- ⅔ cup extra virgin olive oil
- 2 teaspoons Maldon salt (or 1 teaspoon table salt)
- 1 pound raw shelled shrimp
- 1 teaspoon table salt
- 1 teaspoon red- or white-wine vinegar
- Juice of half a lemon, or to taste
- 1 tablespoon chopped parsley, optional
- 1 large head radicchio
- Nutritional Information
Nutritional analysis per serving (4 servings)
1076 calories; 38 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 122 grams carbohydrates; 29 grams dietary fiber; 4 grams sugars; 66 grams protein; 182 milligrams cholesterol; 1919 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- If using dried or fresh beans, place in large deep pot with onion and bay leaves. Add cold water to cover by 5 inches. Bring to a boil, reduce heat and skim off foam. Simmer until tender, 30 minutes for fresh beans, 1 hour or more for dried. Drain beans; discard onion and bay leaves.
- Place beans in a large bowl. (Canned beans may be added without cooking.) Add garlic, half the oil, and Maldon salt. Toss to mix. Cover with plastic wrap and set aside.
- Place shrimp in a large saucepan and add water just to cover. Add 1 teaspoon table salt and the vinegar. Bring to a boil and cook 1 to 2 minutes. Drain.
- Combine shrimp with beans. Add remaining oil, lemon juice to taste, and parsley, if desired. Toss gently to mix. Line a large plate with radicchio leaves, and heap with shrimp and beans. Serve.
20 minutes
Dining and Cooking