Print Options:

SHRIMP ‘N’ BEANS

 16 MEDIUM SHRIMP
 6 SQUID BODIES
 2 cups TORN CROUTONS
 4 GARLIC CLOVES
 6 SCALLIONS
 ½ lb GREEN BEANS
 FRESH TARRAGON, BASIL, DILL, OR CHERVIL
1

BRING A LARGE SAUCEPAN OF WATER TO BOIL, SALT GENEROUSLY.

MEANWHILE, TRIM THE STEMS FROM THE BEANS.

BOIL STRING BEANS FOR ABOUT 4 MINUTES OR UNTIL THEY ARE TENDER BUT STILL CRUNCHY. PLUNGE IMMEDIATELY INTO COLD WATER. DRAIN AND WRAP IN A TOWEL.

CLEAN THE SHRIMP. SLICE THE SQUID CROSSWISE IN RINGS. WRAP SEAFOOD IN SEVERAL LAYERS OF PAPER TOWELS.

PREHEAT OVEN TO 325ยบ.

TEAR ABOUT 2 CUPS OF CROUTONS FROM A FROM LOAF OF FRENCH BREAD. (SOURDOUGH OR WHOLE WHEAT)

PEEL GARLIC CLOVES. CUT INTO THIN SLICES. HEAT ABOUT 1/3 CUP OF OLIVE OIL IN A FRYING PAN. ADD THE GARLIC SLICES AND COOK FOR A MINUTE OR TWO ON A LOW FLAME. ADD THE CROUTONS AND TURN A FEW TIMES TILL THEY ARE COATED WITH THE GARLIC-FLAVORED OIL.

SPREAD THE CROUTONS ON A BAKING SHEET AND BAKE IN THE OVEN FOR ABOUT 10 MINUTES OR UNTIL THE CROUTONS ARE CRUNCHY BUT NOT SINGED. SEASON WITH SALT. TURN OFF THE OVEN AND OPEN THE DOOR, LEAVING THE CROUTONS INSIDE TO STAY WARM.

TRIM THE SCALLIONS AND CUT INTO 1/2 INCH PIECES.

HEAT 1/3 CUP OF OLIVE OIL IN A LARGE FRYING PAN OVER MEDIUM HIGH HEAT FOR AT LEAST A MINUTE. ADD THE SHRIMP, THEN THE SQUID RINGS. SAUTE FOR 2 TO 3 MINUTES, TURNING THEM OVER, UNTIL THE SHRIMP ARE PINK AND CURLED IN ON THEMSELVES. SALT AND PEPPER.

LOWER THE HEAT AND ADD THE SCALLIONS. AFTER 30 SECONDS ADD THE STRING BEANS. TURN THEM OVER IN THE PAN WITH THE SEAFOOD AND SCALLIONS.

REMOVE FROM THE HEAT. ADD THE CROUTONS AND TOSS TOGETHER WITH THE SEAFOOD AND THE BEANS.

SCATTER WITH HERBS.

SERVES 4