I am not a big fan of shrimp, particularly the farm-raised variety often referred to as “tiger” shrimp. Like most artificially-raised products, they seem to lack the taste and texture of the “real” thing (at least for those few of us who still remember what the “real” thing tasted like).
In fact, I often give the fish section of most grocery stores a wide berth since I often pick-up the smell of ammonia, which suggests that the fish may no longer be fresh. My husband thinks I am a bit paranoid, but I do think your local fish monger is a more reliable source for “fresh” fish.
With respect to shrimp, I firmly believe that wild shrimp – even though they are more expensive – taste like shrimp. In fact, as the chart below illustrates, there are several other legitimate reasons other than taste on why you should insist on wild caught fish. I do – and I feel a lot healthier.
In any event, I discovered that wild-caught shrimp paired with beans, particular fresh cranberry beans (not used in this recipe) is a welcome summer treat as the days begin to shorten and the nights grow cooler. This particular recipe below is from the Greenwich Times from May, 1992.
Warm Bean Salad with Wild-Caught Grilled Shrimp
Yield 4 serving
This is a wonderful salad. Very comforting. Make sure you use fresh wild shrimp. Farm-raised shrimp have no taste.
- 1 to 1 1/2 pounds or 16 large peeled and deveined wild-caught shrimp (fresh)
- 2 large garlic cloves, freshly chopped
- 2 Tbsp of fresh rosemary
- 4 Tbsp extra virgin olive oil (Gourmet Living Tuscan EVOO, please!)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 3 cups cooked and drained Tuscan-style great Northern beans
- 3 large tomatoes, seeded and chopped
- 1 Tbsp fresh lemon juice
- In bowl, combine shrimp, half the garlic, 1 Tbsp rosemary and 2 Tbsp olive oil with salt and pepper. Stir well. Cover and and chill one hour.
- Preheat barbecue grill or broiler.
- In saucepan, heat remaining oil, garlic and rosemary over medium heat just until fragrant, about one minute. Stir in cooked beans. Cover and cook over low heat five minutes or until warm.
- Remove from heat. Stir in tomato, lemon juice and salt and pepper to taste.
- Grill shrimp over hot coals until lightly browned and just opaqued in thickest part, about 5 minutes.
- Spoon beans on the plates and surround with shrimp.
- Garnish with additional rosemary and served with salsa.
This is a wonderful warm dinner that gets you ready for the fall. We normally will eat this at room temperature.