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Mario Batali's Warm Shrimp Salad with Green Beans and Chilies

Warm Shrimp Salad Mario Batali
A great summer salad!
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
This salad is perfect for the spicy food fans in your family.
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ingredients
  • 2 pounds Large Shrimp (21-30 per pound - peeled and deveined)
  • 1/4 cup plus 3 tablespoons Extra-virgin Olive Oil
  • 2 tablespoons Black Olive Paste
  • 1 teaspoon Hot Red Pepper Flakes
  • 1 pound Green Beans or Haricots Verts (trimmed)
  • 1 Cup (4 ounces) Hazelnuts (coarsely chopped)
  • 1 Red Onion (halved lengthwise and very thinly sliced)
  • 2 Red hot chile peppers (very thinly sliced)
  • Grated zest and juice of 1 Lemon
  • 1 teapoon (About) Freshly ground Black Pepper
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat.
  • 2
    2 pounds Large Shrimp (21-30 per pound - peeled and deveined)
    3 tablespoons Extra-virgin Olive Oil
    2 tablespoons Black Olive Paste
    1 teaspoon Hot Red Pepper Flakes
    2 Red hot chile peppers (very thinly sliced)
    Place the shrimp in a bowl, add 3 tablespoons of the olive oil, the olive paste, 1 red chile and red pepper flakes, and mix well with your hands to coat the shrimp. Set aside. 
  • 3
    1 pound Green Beans or Haricots Verts (trimmed)
    Bring a large pot of generously salted water to a boil. Set up an ice bath. Drop the beans into the boiling water and cook just until al dente, about 5 minutes. Drain and plunge into the ice bath to cool, then drain well. 
  • 4
    1 Cup (4 ounces) Hazelnuts (coarsely chopped)
    1 Red Onion (halved lengthwise and very thinly sliced)
    Grated zest and juice of 1 Lemon
    1 teapoon (About) Freshly ground Black Pepper
    Place the beans in a serving bowl, add the hazelnuts, red onion, lemon juice and zest and second chile, and toss to mix. Set aside. 
  • 5
      
    Spread the shrimp on the piastra in a single layer (cook in two batches if necessary) and cook until pink and golden brown on the first side, about 2 minutes. Turn and cook until just cooked through, about 2 minutes longer. 
  • 6
    1/4 cup Extra-virgin Olive Oil
    Toss the shrimp into the bowl with the beans. Add the remaining 1/4 cup olive oil toss well. Season generously with black pepper, and serve warm or at room temperature.
 
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