Shrimp with Kenyan beans and tomatoes

1 serving

30 minutes

A light Mediterranean appetizer in every sense from Luciano Casale, chef of the Salumeria restaurant. Green beans, onions, sweet Baku tomatoes, pine nuts, shrim

Energy value per serving

• Calories: 908.6
• Proteins: 17.7g
• Fats: 88.6g
• Carbohydrates: 10g

Ingredients

• Peeled shrimp: 80 g
• Kenyan beans: 15 g
• Baku tomatoes: 80 g
• Pine nuts: 4 g
• Basil: 2 sprig
• Red onion: 20 g
• Olive oil: 4 tbsp
• Lemon juice: 1 tbsp
• Balsamic cream: 10 g
• Pesto: 10 g
• Salt: to taste

Cooking steps

1. Add Kenyan beans to boiling salted water, cook for a couple of minutes, then transfer to ice water to preserve color.

   Required ingredients:

   • Kenyan beans: 15 g
   • Salt:  to taste

2. Fry the shrimp in vegetable oil until cooked, for 5-6 minutes.

   Required ingredients:

   • Peeled shrimp: 80 g
   • Olive oil: 4 tablespoons

3. Slice the tomatoes, ring the onion, chop the basil.

   Required ingredients:

   • Baku tomatoes: 80 g
   • Red onion: 20 g
   • Basil: 2 sprigs

4. Mix olive oil with lemon juice and salt for the dressing.

   Required ingredients:

   • Olive oil: 4 tablespoons
   • Lemon juice: 1 tablespoon
   • Salt:  to taste

5. Mix shrimp with tomatoes, beans, onion, basil, and pine nuts. Dress with olive oil and lemon. Garnish the plate with drops of pesto and balsamic.

   Required ingredients:

   • Peeled shrimp: 80 g
   • Baku tomatoes: 80 g
   • Kenyan beans: 15 g
   • Red onion: 20 g
   • Basil: 2 sprigs
   • Pine nuts: 4 g
   • Olive oil: 4 tablespoons
   • Lemon juice: 1 tablespoon
   • Pesto: 10 g
   • Balsamic cream: 10 g