Recipe by Bibliophage91
If you think this sounds delicious from the ingredients alone, wait until you see it and taste it! There's a wonderful blend of flavors and textures. The colors? red tomatoes, pink shrimp, green aparagus, black olives, white beans, and shaved parmesan... The protein (shrimp) is really the supporting cast, while the salad is the star. You can easily make this with chicken or it might even succeed with tofu. Serve with some basmati rice and a simple green salad dressed with the same vinegar and oil.
Top Review by OliveLover
I found a lot of good things in this, beans, olives, asparagus, what's not to love? But I found the instructions didn't always match up with the ingredient list. There's oil and butter listed in the ingredient list, then, later, saute garlic in oil, with no mention of the oil in the list. Maybe I'm just too picky?
We can't do shellfish due to allergies. Living in Southern Louisiana, I used pieces of fried gator, which seems to be a relatively good substitution. However, it takes much longer to cook, I finished it in the frying pan and added it at the very end to the rest of the mixture, once the pan was off the heat, to get worked in with the dressing.
I will be tweaking this, I think.
- 2 teaspoons olive oil
- 2 teaspoons butter
- 1 1⁄2 lbs large raw shrimp, tail on
- fresh ground pepper
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 2 lbs asparagus (green is better)
- 1 lb vine-ripened cherry tomatoes
- 12 kalamata olives, pits removed and coarsely chopped
- salt & freshly ground black pepper
- 1 tablespoon sweet chili sauce
- 2 teaspoons balsamic vinegar
- 540 ml cannellini beans, rinsed and drained
- 1⁄3 cup chopped fresh flat-leaf parsley
- 1⁄4 cup parmesan cheese, shavings for serving (to taste)
Directions See How It's Made
- To prepare the asparagus, break the tough ends off. Cut off the tips and save together. Cut the stalks into 1 inch lengths and mix with the tomatoes.
- Halve or quarter half of the cherry tomatoes. Toss with the balsamic vinegar, pitted chopped olives, and asparagus stalks. Set aside.
- Heat the oil and butter in a large frying pan over medium high heat. (Or, heat a greased grill pan or barbecue to medium high.) Cook the shrimp until almost done, about 2 minutes each side, in batches if necessary. Set aside and keep warm.
- On another burner make the warm tomato, asparagus and olive salad:.
- Heat the oil and garlic in a large frying pan over medium heat; cook for about 2 minutes or until the garlic is fragrant.
- Add the tomatoes, olives, asparagus, chili sauce, vinegar and salt and pepper. Cook, stirring occasionally, for about 8 minutes or until tomatoes are softened and the asparagus are crisp and bright.
- Stir in the beans, parsley, shrimp, and asparagus tips and cook for about 2 minutes or until shrimp is done and asparagus tips are just soft.
- Sprinkle with parmesan shavings and serve with hot rice.