Shrimp And Red Bean Salad With Arugula

This was a fantastic appetizer created by Annie Roberts, who was at the time I had the dish the chef of Robert Mondavi Winery. It was served at a picnic on Mondavi’s then-newly-planted Carneros vineyards, in the early 1990s. I like it so much that we make it often when the great Louisiana shrimp appear. Pretty good with big crawfish tails, too.

  • 1 Tbs. olive oil
  • Zest of 1 lemon, chopped
  • 1 shallot, sliced
  • 1 Tbs. chopped Italian parsley
  • 2 sprigs fresh thyme
  • 1/2 serrano chile, seeded and minced
  • 1/2 tsp. salt
  • 1/4 tsp. fresh ground pepper
  • 1 lb. (16-20 count) large shrimp, shelled and deveined, tails on
  • 1 Tbs. olive oil
  • 1 small yellow onion, cut into 1/4-inch dice
  • 1 small fennel bulb, cored and cut into 1/4-inch dice
  • 1 carrot, cut into 1/4-inch dice
  • 1 1/2 tsp. finely chopped thyme
  • 1/2 tsp. minced garlic
  • 2 cups red beans, soaked overnight and drained
  • 1 bay leaf
  • Vinaigrette:
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. sherry vinegar
  • 1/2 tsp. lemon zest
  • 1/2 tsp. kosher salt
  • 1/4 tsp. fresh ground pepper
  • 1 shallot, minced
  • 1/4 cup extra-virgin olive oil
  • Aioli:
  • 1 small roasted red pepper, peeled and seeded
  • 1 small egg
  • 1 1/2 tsp. lemon juice
  • 1/2 tsp. minced garlic
  • 1 cup olive oil
  • 1 basket mixed cherry tomatoes, halved
  • 2 cup loosely packed arugula

1. Combine the olive oil, shallot, parsley, thyme, zest, chile, salt and pepper in a large bowl. Add the shrimp and toss to mix well. Cover with plastic wrap and refrigerate at least four hours.

2. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, fennel, carrot, thyme and garlic. Cook until the onion becomes soft.

3. Add five cups of water, the beans and the bay leaf. Increase the heat to high and bring to a boil. Reduce the heat and simmer until the beans are tender, about two hours. Let sit until the beans absorb the remaining liquid and are cool. Remove the bay leaf.

4. For the vinaigrette, whisk together the balsamic vinegar, sherry vinegar, zest, salt and pepper in a small bowl. Add the shallot. Slowly whisk in the olive oil. Set aside.

5. For the aioli, place the egg in the bowl of a food processor and blend until light and fluffy. Add the red bell pepper, lemon juice and garlic and puree. Gradually add the oil until completely blended, with the motor running. Add the salt and pepper and pulse to combine. Set aside.

6. Just before serving, heat a nonstick skillet over high heat. Add the shrimp and cook until browned, about five minutes, turning once. Let cool.

7. Transfer the beans to a large bowl. Add the shrimp, tomatoes, arugula, and vinaigrette. Toss to mix well. Top each serving with a dollop of the aioli.

Serves eight.