One of the first signature dishes at Chef Michael Symon's restaurant, Lola, this meal can be enjoyed as an entrée or as a salad. Featuring buttery Wisconsin Aged Parmesan that crackles on the tongue, shrimp, white beans, and grape tomatoes, this original dish boasts rich and creamy flavors with a full-bodied taste.
NUMBER OF SERVINGS: 4-6
- 2 shallots, minced (about 2 tablespoons)
- 1 clove garlic, minced
- Kosher salt and ground black pepper
- Juice of 2 lemons
- 1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp
- 1/2 cup grape tomatoes, halved
- 1 cup freshly cooked or canned white beans, such as cannellini
- 1 cup (about 4 ounces) Wisconsin Parmesan cheese, cut in small dice
- 1/4 cup fresh dill, chopped
- 1 pound large shrimp, peeled and deveined
Place shallots and garlic in mixing bowl. Add pinch of salt; mix. Add lemon juice, stir and slowly whisk in olive oil. Add tomatoes, beans, Parmesan cheese and dill. Mix well and set aside.
Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add shrimp and cook, turning until pink and cooked through, about 3 minutes. Do not overcook. Season to taste with salt and coarsely ground black pepper.
Add warm shrimp to prepared mixture and toss. Serve immediately.Recipe and image from the Wisconsin Cheese site -- visit the site to watch a video of Chef Symon making the salad.