Roasted Garlic And White Bean Puree With Thai Basil Shrimp Salad Recipes

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
• Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
• Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.

Steps:

• Preheat oven to 350°F.
• In blender, pulse basil, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Transfer to small bowl, add shrimp, and toss to combine. Refrigerate, covered, at least 1 hour and up to 24 hours.
• Brush ciabatta slices on both sides with oil (about 1/4 cup total) and sprinkle with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper total). Arrange in single layer on rimmed baking sheet and bake until golden brown, 15 to 20 minutes.
• In heavy medium saucepan over moderately high heat, heat 1/4 cup oil until hot but not smoking. Add garlic and rosemary and sauté until golden, about 2 minutes. Add stock and beans and bring to boil, then reduce heat to moderate and simmer, uncovered, until liquid is reduced by 1/3, about 2 minutes. Transfer to blender and purée until smooth. With motor running, add 2 tablespoons oil and blend until incorporated. Blend in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set purée aside.
• In small bowl, whisk together lemon juice, remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
• Transfer arugula to medium bowl, drizzle with olive oil-lemon juice mixture, and toss to combine.
• Spread about 2 tablespoons white bean mixture on each bread slice, then top each with 1/2 cup arugula and 6 shrimp halves. Drizzle 1/4 teaspoon chile-garlic sauce over each slice and serve immediately.

Steps:

• Heat toaster oven or oven to 425 degrees Fahrenheit.
• Tightly wrap garlic cloves in aluminum foil.
• Place on top shelf of oven and roast 30 to 35 minutes or until very tender.
• Set aside until cool enough to handle.
• Meanwhile, in 4-quart saucepan, heat oil over medium heat.
• Add onion, celery, and carrots; saute 8 to 10 minutes or until softened.
• Add water, beans, bay leaf, rosemary, and pepper.
• Heat to boiling over high heat.
• Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.
• Break open skin of garlic cloves and squeeze softened garlic into soup mixture.
• Simmer uncovered 15 minutes, stirring occasionally.
• Remove and discard bay leaf.
• In blender, puree soup mixture in several batches.
• Return puree to saucepan and reheat briefly.
• Salt and pepper to taste.
• To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired.
• Enjoy!

Steps:

• Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
• Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
• Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.