Lunchbreak: Marinated shrimp and shelling bean salad, prepared by Chef Vivian Howard

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Vivian Howard

Chef and the Farmer
120 W. Gordon Street
Kinston, NC

Marinated Shrimp and Shelling Bean Salad with Hot Bacon and Bell Pepper vinaigrette


3 cups cooked butterbeans or field peas
1 cup poached small shrimp
1/2 medium red onion, about 1/2 cup, sliced thinly with the grain
1/4 cup red wine vinegar
1/4 cup water
2 Tablespoons honey
1/2 cup minced celery
3 Tablespoons chopped flat leaf parsley
1 Tablespoon chopped mint
2 Tablespoons sherry vinegar
1/3 cup extra virgin olive oil
1 teaspoon salt
pinch of chili flakes

Combine the onion, red wine vinegar, water and honey. Let this hang out while you get the other ingredients ready. Once everything is chopped and minced, stir it all together in a bowl and let it marinate a minimum of 30 minutes or up to overnight.


1/2 cup bacon, slices cut into 1/2 inch pieces
1/2 cup diced red or yellow bell peppers
2 cloves of garlic, minced
2 Tablespoons lemon juice
1 Tablespoon sherry vinegar
2 teaspoons honey
Pinch of salt and black pepper

In a medium skillet render the bacon until just crisp. Remove the bacon and drain on a paper towel. Add the bell pepper and garlic to the pan with the bacon fat. Bring that up to a little simmer and add the remaining ingredients. Heat through and serve warm.
Portion the salad into bowls and spoon a little of the vinaigrette around the peas. You can use as much or as little vinaigrette as you like depending on your tastes. Sprinkle the whole thing with the crispy bacon and serve.

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