This recipe is inspired from Sonoma diet cookbook. Original recipe called Grilled shrimp with white beans, rosemary, and arugula. I didn’t have the same ingredients and I substituted with spinach and pinto beans and instead grilling I sauteed the shrimp. It was very light and tasty.
16 fresh or frozen extra-large shrip in shells
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
4 teaspoon chopped fresh rosemary
6 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon finely shredded lemon peel
1/4 lemon juice
2 tablespoon dry tomatoes, finely chopped
2 tablespoons chopped fresh Italian parsley
8 cups arugula, fresh spinach, and/or watercress, tough stems removed
1 15-ounce can cannellini beans(white kidney beans), rinsed and drained
1/2 cup thinly sliced red onion
8 long spring fresh rosemary(optional)
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Thread shrimp onto four 8 inch skewers, leaving a1/4 inch space between pieces. In a small bowl combine 1 tablespoon of the olive oil, minced garlic, and 1 tablespoon of the rosemary. brush all of the oil mixture over shrimp on skewers.
For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals.Grill about 8 minutesor until shrimpare opaque, turning once halfway through grilling.(for a gas grill, preheat grill. reduce heat to medium. place skewers on grill rack over heat. Cover and grill as above. Or just saute it with olive oil. What ever you please.
Meanwhile, in a very large skillet combine the remaining 2 tbsp oil , the remaining 1 tbsp rosemary, the sliced garlic, crushed red pepper, salt, and black pepper. cook over medium-low heat about 8 minutes or until garlic is lightly browned, stirring occasionally. Stir in lemon peel, lemon juice, tomatoes, and parsley.
Add half of the arugula, the beans, and onion to mixture in skillet. Coo, tossing constantly, just until arugula begins to wilt. Add the remaining arugula, cook tossing constantly, about 1 minute more or just until arugula (spinach) is wilted.
Divide arugula mixture among four dinner plates. If desired remove shrimp from wooden skewers and skewer shrimp on each rosemary sprig. Serve shrimp with arugula mixture.