Shrimp a la Plancha with Beans, Herbs and Tomatoes

Ingredients

Amt	Ingredient
3/4	cup chicken stock
1/4	cup Florida tomato, roasted and diced
1/2	cup assorted beans, cooked (white beans, lima beans, red beans)
1	tablespoon Florida basil, chopped
1	tablespoon Florida cilantro, chopped
1	teaspoon butter
	sea salt to taste
	black pepper, freshly ground to taste
8	large Florida shrimp, 21-24 size, peeled, deveined and split in half lengthwise
3	tablespoons Spanish olive oil
12-14	Florida flat parsley leaves, picked off stems

Preparation

In a heavy sauce pan, bring the chicken stock and tomatoes to a boil then reduce to a simmer for four minutes. Add beans and simmer for additional 5-6 minutes. Add fresh basil, cilantro and butter; simmer for additional minute. Season sauce with salt and pepper to taste. Remove from heat and set aside. Season the split shrimp with salt and pepper. In a large sauté pan, heat olive oil until hot then add shrimp cut side down. Reduce heat and sauté for 2-3 minutes until golden brown. Turn shrimp over and cook for an additional 2-3 minutes. Remove shrimp from pan and set aside on paper towels. Divide shrimp equally onto two warm 10-12 inch plates and mound in the middle. Ladle sauce around shrimp taking care to divide beans equally. Decorate each plate with parsley leaves. Serve immediately.

Yield

Serves 2 as an appetizer

Submitted by Chef Robin Haas

Back to Chef Robbin Haas