Shrimp With Cannellini Bean Salad Recipes

TUSCAN SHRIMP WITH WHITE BEANS

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

SHRIMP AND WHITE BEAN SALAD

Steps:

• Toss the shrimp, cannellini beans, cherry tomatoes, and diced red onion together in a bowl.
• Whisk the olive oil, red wine vinegar, Italian seasoning, and garlic salt together in a small bowl until well blended; drizzle over the shrimp mixture and toss to coat. Cover the bowl with plastic wrap and chill in refrigerator 4 hours to overnight.
• Put the salad greens in a salad bowl, and top with the chilled shrimp mixture to serve.

CANNELLINI SHRIMP SALAD

Steps:

• In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
• In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
• Cover and refrigerate several hours, or overnight, to develop flavors.

TUSCAN WHITE BEAN SALAD WITH SHRIMP

Steps:

• Bring 8 cups water and wine to a boil in a large saucepan. Add shrimp; cook 4 minutes or just until opaque. Drain; rinse under cold water. Drain. Peel shrimp; discard shells.
• Combine rind, juice, rosemary, mustard, and red pepper in a bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add shrimp, beans, tomatoes, and onion to oil mixture; toss to coat. Add arugula to shrimp mixture; toss gently to combine.

GARLICKY SHRIMP AND CANNELLINI BEANS

Steps:

• Simmer beans, olive oil and garlic for 10 minutes. Add some water or chicken stock to make the mixture soupier.
• Add shrimp, cover and simmer 5 minutes or until shrimp turns pink.
• Add parsley and season well to taste with salt and crushed red pepper.

SHRIMP WITH CANNELLINI BEAN SALAD

Steps:

• Light the grill or heat the broiler. Thread the shrimp onto four skewers.
• In a shallow glass dish, combine ¼ cup of the oil with the garlic and ¼ teaspoon of the salt.
• Add the skewers and turn to coat the shrimp. Set aside.
• In a medium bowl, combine the onion with remaining oil and salt, parsley, sage, vinegar and pepper. Gently stir in the beans.
• Grill or broil the shrimp, turning once, until just done, about 5 minutes. Serve the shrimp with the bean salad.

SHRIMP & CANNELLINI SALAD WITH TARRAGON VINAIGRETTE

Steps:

• In a medium bowl, mix the sherry vinegar with the mustard, tarragon, garlic, and 1.4 tsp. each kosher salt and pepper. Slowly whisk in 4 Tbs. of the oil.
• In a large bowl, combine the beans, tomato, and shallot. Add 3 Tbs. of the vinaigrette and stir gently to combine.
• Toss the shrimp with the remaining 1 Tbs. oil and season with salt and a few grinds pepper. Heat a grill pan over high heat and then cook the shrimp until opaque throughout, 3 to 4 min. per side.
• Toss the lettuce with half of the remaining vinaigrette (add more to taste). For individual servings, portion the lettuce among the serving plates. Spoon the beans on top of the greens and top each salad with two or three shrimp, depending on how many servings you're making. To serve buffet style, arrange a layer of lettuce, the beans, and then the shrimp. Serve immediately.

SHRIMP, CELERY, AND WHITE-BEAN SALAD

Steps:

• Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté shrimp, stirring occasionally, until just cooked through, about 3 minutes. Meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in a bowl.
• Add shrimp with any juices and toss.