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New York City Chefs Daily Recipe for 7/9/2001 : Recipe for Antipasto Shrimp and Kidney Beans
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

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.

NYC Chef Dr. Delicious Daily Recipes
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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