Grilled Argentine Red Shrimp With Charred Lemon Vinaigrette & Stewed White Beans

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This hearty dish pairs succulent Argentine Red Shrimp with stewed white beans and a zesty lemon vinaigrette.

1 hour 15 min


  1. Soak the beans in one gallon of water for 24 hours in the refrigerator
  2. Small dice the bacon, celery, carrot, and onion
  3. Cut the lemon in half and place face-down on a hot grill for 3-5 minutes until charred marks show
  4. Blend the juice from the charred lemon, vinegar, and Dijon mustard in a blender on high, slowly add in the olive oil until mixture slightly thickens
  5. Strain the beans
  6. In a pot, saute the bacon with 2 tbsp oil until it begins to crisp
  7. Add the diced onion, carrot, celery, thyme sprigs, and red chili flakes to the pot, saute for 5-6 minutes
  8. Add beans and chicken stock to the pot, cook for 45-60 minutes until beans are softened and the liquid is slightly reduced
  9. Season Argentine Red Shrimp with salt, pepper, and 2 tbsp oil
  10. Grill Argentine Shrimp until they reach an internal temperature of 145°F
  11. Plate bean mixture in a line, top with grilled Argentine Red Shrimp, and drizzle with charred lemon vinaigrette


Time Savers:

  • Use canned beans
2 comensales 2 comensales
Recipe for 2 people


  • 10 Argentine Red Shrimp
  • 2 lemons, charred
  • 3 tbsp champagne vinegar
  • 1/4 cup olive oil
  • 2 tbsp Dijon mustard
  • 2 thyme sprigs, fresh
  • 1/2 lb cannellini beans, canned
  • 2 quarts chicken stock
  • 1/2 cup yellow onion, small dice
  • 1/2 cup carrot, small dice
  • 1/4 cup celery, small dice
  • 1/4 cup thick cut bacon, small dice
  • 1 tsp red chili flake
  • 4 tsp neutral oil
  • 2 tbsp parsley, rough chopped