Time 30m Yield Serves 4 (serving size: about 2 cups) Number Of Ingredients 13 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.
Time 20m Number Of Ingredients 9 Steps:
Cut bacon into 1/2-inch pieces; peel and devein shrimp. Cook bacon in a large skillet over medium-high heat until golden. Add shrimp, and season with salt and pepper; cook until opaque, 5 minutes. Transfer to a serving bowl. In a small bowl, whisk together marjoram, oil, vinegar, and mustard; season with salt and pepper. Add cannellini beans and salad greens to shrimp; toss with vinaigrette, as desired.
Time 3h40m Yield Four servings Number Of Ingredients 12 Steps:
Cover the beans with cold water. Set aside to soak overnight. Drain, rinse under cold water and place in a heavy-bottomed pot. Add 2 cups cold water, 1/2 teaspoon salt and the bay leaf. Simmer until tender, about 1 1/2 hours. Place the shrimp in a large nonstick skillet. Add the cayenne and cook over medium-low heat until the shrimp is cooked through, about 5 minutes. Set aside to cool. Combine the lemon juice and olive oil in a large glass or ceramic bowl. Add the garlic, onion and parsley. Add the beans, shrimp and tomato. Toss to combine. Season to taste with the remaining 1/2 teaspoon of salt and the pepper. Cover and refrigerate for at least 2 hours, and up to 6, before serving.
Time 2h15m Yield serves 6 Number Of Ingredients 10 Steps:
Put the white beans in a pot with cold water and bring up to a boil. Boil for 2 minutes, then remove from the heat and let rest for 1 hour. Pour off water and add 6 more cups cold water. Bring up to a boil and simmer the beans until tender but not soft. Add 1 teaspoon salt halfway through cooking time. Drain the beans and transfer to a mixing bowl. While warm, dress with 1/3 cup of the olive oil, 1/4 cup of the vinegar, and salt and pepper. Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and sun-dried tomatoes for just a minute or two. Add half this mixture to the beans and mix well. When the beans are cool, add the chopped onions. Season with salt and vinegar to taste. Combine the rest of the sun-dried tomato oil with the remaining 4 tablespoons of vinegar. To cook the shrimp, saute in the reserved sun-dried tomato vinaigrette or broil and then toss with the vinaigrette before placing atop bean salad. Just before serving fold in 1/4 cup chopped basil and top with the cooked shrimp that have been tossed in the sun-dried tomato vinaigrette.
Time 25m Yield 4 servings Number Of Ingredients 11 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.
Yield 2 Number Of Ingredients 8 Steps:
In a medium skillet, heat oil over medium-high heat. Add garlic and rosemary and cook until fragrant, about 1 minute. Add shrimp and stir-fry until pink and opaque. Add broth, cover, and lower heat. Simmer until shrimp are cooked through, about 4 minutes more. Remove shrimp with a slotted spoon, careful to let oil drain back into the skillet. In a large bowl, toss with white beans and lemon juice until well mixed. Store in refrigerator until cool. Once cooled, stir in scallions and serve.
Yield Makes 4 servings Number Of Ingredients 7 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.
Yield Makes 4 servings Number Of Ingredients 13 Steps:
If using dried beans: Soak beans in water overnight and drain thoroughly. Put beans, garlic, carrot, bay leaf, and 2 cups water in a large saucepan over medium heat and bring to a boil. Add salt, reduce heat to low and simmer until beans are tender, about 1 hour. Strain and reserve beans, discarding garlic, carrot, and bay leaf. Let beans cool to room temperature. If using canned beans, rinse and drain thoroughly. Season shrimp on both sides with salt and pepper. Heat 2 tbsp oil in a medium sauté pan over medium heat. Add shrimp and sauté, stirring occasionally, until shrimp are no longer translucent, about 3 minutes. (If using frozen shrimp, thaw before cooking.) Transfer shrimp to a large mixing bowl and add celery, onion, capers, parsley, chives, remaining 1 tbsp oil, and beans. Toss well; season to taste with salt and pepper. Divide lettuce among 4 plates and arrange 1 cup shrimp mixture on top of each mound of lettuce.
Time 4h15m Yield 6 Number Of Ingredients 9 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.
Time 20m Number Of Ingredients 12 Steps:
In a large bowl, toss together fennel, beans, olives, radishes, scallions, parsley, and oregano. In a medium skillet, heat 1 tablespoon oil over medium-high. Cook shrimp until opaque throughout, about 4 minutes, flipping once. Add shrimp to fennel mixture. In a small bowl, whisk together 1/4 cup oil, lemon juice, mustard, and 1 teaspoon salt. Pour over salad and toss to combine. Serve in glasses, if desired.
More about “shrimp and white bean salad recipes”
Time 1h10m Yield Four servings Number Of Ingredients 20 Steps:
To make the beans, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans and water and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 hour. Drain and season with the salt and pepper to taste. Meanwhile, place the chili in a saucepan and cover with water. Simmer until the chili is soft, about 5 minutes. Stem and seed the chili. Cut into small dice and set aside. To make the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper. Set aside. To make the shrimp, heat a small skillet over medium heat. Add sesame seeds and shake pan until seeds are toasted, about 20 seconds. Place in a bowl. Place cumin seeds in the skillet and toast for about 15 seconds. Place in a spice grinder and pulse until cracked but not ground. Stir together sesame and cumin seeds and 1/2 teaspoon salt. Preheat broiler. Spray a baking sheet with the olive oil. One at a time, dip the shrimp into the egg whites and then coat with the sesame seed mixture. Place on the prepared baking sheet. Broil the shrimp until cooked through and nicely browned, about 3 minutes per side. Season with additional salt and squeeze the lime juice over the shrimp. Place the warm beans in a large bowl. Stir in the chili and toss with the vinaigrette. Season with additional salt if needed. Divide the salad among 4 plates and top with shrimp. Garnish with the cilantro and serve.
