Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 6 shrimp and 1/2 cup bean mixture)

Sustainable Choice. Roasting shrimp in the oven is a hands-off route to bringing out robust flavor; the method also helps prevent overcooking, keeping shrimp tender. Prep tip: It's easier to grate the rind before juicing the lemon.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine 2 teaspoons oil, 1 tablespoon lemon juice, and 1/8 teaspoon salt in a dish. Add shrimp; toss to coat. Set aside.

Step 3

Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add onion; sauté 2 minutes. Stir in beans, stock, and remaining 1/8 teaspoon salt; cook 3 minutes.

Step 4

Arrange shrimp on a baking sheet; roast at 450° for 4 minutes.

Step 5

Combine remaining 2 tablespoons oil, remaining 2 tablespoons lemon juice, rind, vinegar, mustard, and black pepper in a bowl. Pour half of oil mixture over beans; toss. Stir in mint. Divide evenly among 4 plates; sprinkle with feta. Arrange shrimp alongside. Top with remaining oil mixture.

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