Since then, I’ve been hoping to duplicate that appetizer. Fava beans, it turns out, are hard to find, as is speck. For the last month or so, however, our illustrious CSA has had these remarkably long, hardy green beans called Kentucky Wonder Beans. So, no fava beans or speck, but I had Kentucky Wonder Beans and prosciutto, and that was good enough for me.
I also had a packed container of baby arugula – from, I readily admit, the grocery store (double gasp!) – that was coming up on its expiration date. And being the pesto freak that I am, arugula pesto seemed like a no-brainer.
Thus was born last Saturday’s dinner, a delightful, reflux-inducing feast. Admittedly, there are enough similarities in the ingredients used in the entrée and the side that they might not make the ideal pairing. The beans would probably go better with a grilled
Nevertheless, we really enjoyed them together.
Grilled Shrimp on an Arugula Pesto Bed and Grilled
- 2 cups of well-washed arugula [Note: baby arugula, in my experience, is far more mild than its large-leaved brethren. So if using the latter, just be aware it may be quite strong.]
- 1 cup of basil leaves
- Half cup of freshly grated parmesan
- 3-4 tablespoons of toasted pine nuts [Walnuts or hazelnuts would be great, if not preferable]
- 1 large clove of garlic, roughly chopped
- plenty of salt and pepper
- 1/2 – 2/3 cup of high-quality olive oil
- 12 large shrimp, peeled and deveined
- Swirl of olive oil
- Shake or two of crushed red pepper
- Salt and pepper
- (Some lemon zest would be good, too)
- ¾ to 1 lb of green beans
- 2 tbs of olive oil
- 1 clove of garlic, minced
- 2-3 tablespoons of grated parmesan
- ¼ pound of prosciutto, roughly cut
Turn the grill on to medium-high heat
For the shrimp... Combine the shrimp with the olive oil, red pepper, salt, and pepper in a bowl and mix well. Put shrimp on 2 or 3 skewers.
For the green beans... Combine green beans, olive oil, salt, pepper, and garlic in a bowl and mix well. Place foil on half of grill and spread beans out so they are evenly layered. Cook until you start to see a little char on some of the beans, but they still have a nice crunch. About 10 minutes. Remove from heat and combine with a little parmesan and the prosciutto.
About 5 minutes into grilling the beans, put the shrimp on the other half of the grill. Cook until one side is just turning pink, then turn and cook until entirely pink. Approximately 4-5 minutes maximum.Spread about 2-3 tablespoons of the pesto on a plate, top with 6 shrimp and place a hefty portion of beans on the side.