Salesforce Culinary TeamThe Chef's Counter

Cold Shrimp & Corona Bean Salad

This dish was inspired by the wine bars in Italy and France that often serve simple, understated but delicious food. This dish goes perfectly with an ice-cold Peroni or a glass of Chenin Blanc.

Recipe bySamantha Baum

Cold Shrimp & Corona Bean Salad
Makes2 servings
DietariesDairy-free, Gluten-free

Ingredients

Ingredient quantities shown in U.S. units.

Cold Shrimp and Corona Bean Salad

  • 1414Shrimp, raw, peeled and deveined
  • 1 can1 canGigante or Corona beans, canned
  • 1 qt1 LWater
  • 1 cup250 mLDolin vermouth
  • 11Dried rosemary, sprig
  • 11Meyer lemon
  • 11Red chili, fresh
  • 33Garlic cloves, smashed
  • ¼ cup35 gOlive oil
  • 10-1510-15Pink peppercorns
  • 11Bay leaf, fresh or dry
  • 11Watermelon radish
  • 1 tsp5 gSea salt
  • ½ tsp3 gBlack pepper, fresh cracked

Special Equipment

  • Mandoline slicer

Method

Cold Shrimp & Corona Bean Salad

  1. Add the water, vermouth, bay leaf, pink peppercorns, and garlic cloves to a medium-size pot and bring to a boil.
  2. While the stock is coming up to a simmer, peel the lemon. Using a peeler, peel long strips of zest.
  3. Add a few of the lemon peel strips to the stock and cut the remainder up into long skinny batons—the thinner the better.
  4. Cut the lemon in half and squeeze half of the lemon juice into the stock pot, and add the squeezed lemon half too.
  5. Slice the red chili very finely. Take the ends of the chili and add to the stock pot. Zero waste.
  6. Drain and rinse the corona beans, set aside in a medium-size bowl.
  7. Cut the watermelon radish thinly on a mandolin. Stack the rounds of radish and julienne them, or cut them into triangles.
  8. Add the sliced lemon zest, watermelon radish, chilis, olive oil, salt, and pepper to the bowl with the beans. Mix.
  9. The stock should have gently boiled for about 10-15 minutes now and properly infused. Turn off the heat and add the shrimp. Let the shrimp poach for 1½-2 minutes, depending on the size. They should turn pink quickly.
  10. Once the shrimp are pink, immediately pick them out of the stock and onto a tray where they can have ample space to cool. Put some ice cubes over the top and place the tray in the fridge or freezer for 10 minutes.
  11. The beans will remain marinating until the shrimp are ready. Once they are cool and ready, pull the shrimp out of the fridge and place in the bowl with the marinating beans. Discard the ice cubes.
  12. Toss the shrimp salad and adjust seasoning and olive oil if needed.
  13. Serve immediately or place in the fridge for later.