• Grilled Shrimp with Rosemary White Beans


    Cooked Beans

    Yield: 8 portions

    • Ingredients
    • Dry white Cannellini beans
      1 lb.
    • Extra virgin olive oil
      ⅓ cup
    • Fresh rosemary
      6" branch
    • Bay leaves
      2 ea.
    • Red pepper flakes
      ½ tsp.
    • Pepper, cracked black
      to taste
    • Kosher salt
      1 tsp.


    • Ingredients
    • Large shrimp, shelled and deveined
      24 each
    • Olive oil
      ¼ cup
    • Thyme, minced
      1 Tbsp.
    • Rosemary skewers
      8 each
    • Sea salt
      to taste

    Swiss Chard

    • Ingredients
    • Olive oil
      3 Tbsp.
    • Shallots, minced
      6 Tbsp.
    • Garlic, minced
      2 Tbsp.
    • Swiss chard, white, red, or rainbow, stemmed and torn into pieces
      2 bu.
    • Salt
      1 tsp.
    • Ground black pepper
      ½ tsp.
    • White wine
      2 fl. oz.


    1. For the beans: Sort and wash the beans of any debris and dust and then soak them overnight under refrigeration in 3 times the volume of water as beans.
    2. Discard any beans that float or which appear wrinkled and misshapen. Drain the soaking water and reserve. Place the beans in a 3-quart pot and cover with only enough of the soaking water to cover the beans. Bring the beans to a boil and skim the pot well of any foam that rises.
    3. Reduce the heat to the barest simmer, add the remaining ingredients except for the salt, and cover the pot with a tight fitting lid. It is possible, with a low fire, that the beans will take 2 to 2½ hours to cook. Check the water level on the beans every 20 minutes and add more hot water as needed to keep the beans covered. As the beans approach tenderness, give them ever less liquid—the ideal would be a finished pot of moist, tender beans without excessive cooking liquid.
    4. Once the beans are tender, add the salt and adjust the seasoning. Set aside in a warm place until the rest of the dish is prepared. If you intend to store the beans for later, keep them in their cooking liquid, cover and refrigerate for up to 4 days.
    5. In a medium sized bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours. For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread three shrimp onto the pointed end of each skewer.
    6. For the chard: Heat the olive oil in a large sauté pan over medium-high heat. Add the shallots and garlic to the pan and sweat until translucent, about 5 minutes. Add the chard to the pan, and season with salt and pepper. Sauté until just barely wilted, about 5 to 7 minutes. Sauté in batches if necessary.
    7. Add the white wine to the pan and cover. Steam the chard until the spines are tender and the liquid has almost evaporated, about 5 minutes.
    8. To cook the shrimp: Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly.
    9. To serve: Place a small amount of the Swiss chard in the middle of a plate and top with some of the cooked beans. Place the cooked shrimp skewer on top and season with the sea salt.