Ingredients
1 pound medium gulf white shrimp (shelled and de-veined)
1 cup dried Rancho Gordo white beans such as Alubia Blanca or Royal Corona
6 ounces Italian sausage (we use Caggiano from Sonoma)
1 tbsp garlic, chopped fine
1 yellow onion, diced fine
1 carrot, diced fine
2 small celery stalks, diced fine
1 tbsp butter
1 cup arugula
Salt and pepper, to taste
Extra virgin olive oil
1/2 cup bean cooking liquid
Directions
1. Pre-soak the beans in 4 cups water overnight. Drain beans.
2. In a large pot, bring the beans up to a simmer in 4 cups of fresh, salted water (1 tablespoon). Cook until tender, let cool in liquid and reserve 1/2 cup cooking liquid.
3. In a sauté pan, render sausage in 1 tablespoon of oil, add onions, carrots, celery, and garlic, and cook until tender. Add beans and the 1/2 cup cooking liquid until emulsified. Add butter and take off heat. When butter is melted, add arugula.
4. Meanwhile, salt and pepper shrimp. Drizzle with olive oil and grill on high heat about 2 minutes per side. Place bean and sausage mixture in bowl and top with grilled shrimp.
From Azzurro Pizzeria via Rancho Gordo . Used by permission.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.