ZUCCHINI IN A WHITE BEAN & MISO SAUCE WITH GINGER-CRUSTED SHRIMP AND PEA SHOOTS
Recipe from Dallas of https://dearguts.com/
SERVES 2 WELL OR 4 AS A SMALL SIDE
1 pound white beans, soaked at least 12 hours (mine sprouted in 2 days)
1 cup reserved cooking water from beans
1/4 bunch of parsley or 3/4 cup, stems and all
juice of 1 lemon
2 tbsp miso of choice (the lighter the color, the lighter the flavor)
2 tsp red pepper flakes
3 cloves garlic
3 tbsp olive oil
salt + pepper, to taste
1″ knob of ginger, peeled and diced
1 tsp dried sage
several snap pea shoots
Peel the zucchini in long, thick strips. Place in a large bowl and lightly salt. Let sit ~20 minutes before gently squeezing the water out thoroughly.
Bring the boiled white beans to a boil, then simmer for 30 minutes-1 hour, generally dependent on how long you soaked them, or until very very soft. Drain, reserving the cooking water. Place parsley and garlic in the food processor. Blitz until finely chopped. Add one tablespoon of the olive oil, the lemon juice, red pepper flakes, miso and white beans. Blend until smooth, slowly adding in the cooking water until desired consistency. Salt and pepper to taste.
In a large skillet, heat the remaining olive oil in a pan over medium-high heat. Toss the shallots and ginger until browned, then add the shrimp. Salt, pepper and season with the sage. Add the zucchini, stirring frequently for 4 minutes. Add a few dollops of the white bean sauce, stirring to coat evenly. Garnish with snap pea shoots before serving.