New York City Chefs Daily Recipe for 7/9/2001 : Recipe for Antipasto Shrimp and Kidney Beans
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Shrimp and Kidney Beans Antipasto recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 7/9/2001 : Recipe for Antipasto Shrimp and Kidney Beans
"Antipasto Shrimp and Kidney Beans"

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"As we graze it grows"

1  celery rib, halved
1/2 small onion
1 sprig fresh oregano or 1 teaspoon dried
1/2 lemon
3 whole peppercorns, crushed
1/8 teaspoon hot pepper flakes
12 ounces medium shrimp, shelled and deveined
1 16 ounce can kidney beans
1 tablespoon red wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
4 scallions, sliced
1 tablespoon minced fresh parsley

In a medium saucepan, bring 6 cups water to a boil with celery, onion, oregano, lemon, peppercorns, and hot pepper flakes.  Boil 3 minutes.  Plunge shrimp into boiling water and cook 2 to 3 minutes, or until they just turn pink.  Drain in a colander and rinse under cold running water.  Transfer shrimp to a bowl and discard vegetables and seasonings remaining in colander.  Set shrimp aside.  Drain beans and rinse under cold running water. Drain well. In a medium bowl, whisk together vinegar, olive oil, salt, and pepper until dressing is blended. Add beans, scallions, and parsley to dressing. Toss to coat.  Add shrimp and toss lightly.
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