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
Calories908.6kcal
Proteins17.7grams
Fats88.6grams
Carbohydrates10grams
Peeled shrimp
80
g
Baku tomatoes
80
g
Pine nuts
4
g
Basil
2
sprig
Red onion
20
g
Olive oil
4
tbsp
Lemon juice
1
tbsp
Pesto
10
g
Salt
to taste
1
Add Kenyan beans to boiling salted water, cook for a couple of minutes, then transfer to ice water to preserve color.
- Kenyan green beans: 15 g
- Salt: to taste
2
Fry the shrimp in vegetable oil until cooked, for 5-6 minutes.
- Peeled shrimp: 80 g
- Olive oil: 4 tablespoons
3
Slice the tomatoes, ring the onion, chop the basil.
- Baku tomatoes: 80 g
- Red onion: 20 g
- Basil: 2 sprigs
4
Mix olive oil with lemon juice and salt for the dressing.
- 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.
- Peeled shrimp: 80 g
- Baku tomatoes: 80 g
- Kenyan green 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 glaze (crema): 10 g
