Montego Bay Shrimp And Bean Salad Recipes

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GREEN BEAN & SHRIMP SALAD



Green Bean & Shrimp Salad image

A fresh tasting main dish salad. If you want to take a short cut, use pre-cooked frozen shrimp. Love this Vinaigrette!

Provided by Pam-I-Am

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon red wine vinegar
1 teaspoon honey dijon mustard
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra virgin olive oil
2 tablespoons fresh chives, minced
1 lb green beans, trimmed
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 1/2 lbs raw shrimp, shelled and deveined
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 cup feta cheese, crumbled

Steps:

  • Vinaigrette: In a small bowl, whisk the vinegar, mustard, salt and pepper. Gradually drizzle in the olive oil, whisking it until the dressing is thickened a bit. Add the chives.
  • Green beans: Bring a large pot of lightly salted water to a boil and add beans and simmer for 5 minutes. Drain and place in a large bowl. Toss with dressing. Set aside.
  • Shrimp: Heat the 2 tablespoons of oil in an large skillet over medium-high heat. Add garlic and shrimp. Season with salt and pepper and cook for about 2 minutes per side.
  • To serve, toss tomatoes with the beans. Place on a serving platter. Scatter shrimp and feta over the top. Garnish with more shipped chives.

Nutrition Facts : Calories 424.6, Fat 24.1, SaturatedFat 5.7, Cholesterol 275.9, Sodium 689.1, Carbohydrate 12.6, Fiber 4.4, Sugar 3.4, Protein 39.9

BEAN AND SHRIMP SALAD



Bean And Shrimp Salad image

Provided by Nigella Lawson

Categories     dinner, lunch, quick, salads and dressings, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound dried cranberry (borlotti) beans, soaked overnight and drained, or 2 pounds fresh beans, shelled, or 6 cups canned beans, drained
1 onion, peeled (if using fresh or dried beans)
2 bay leaves (with fresh or dried beans)
1 clove garlic, peeled and minced
2/3 cup extra virgin olive oil
2 teaspoons Maldon salt (or 1 teaspoon table salt)
1 pound raw shelled shrimp
1 teaspoon table salt
1 teaspoon red- or white-wine vinegar
Juice of half a lemon, or to taste
1 tablespoon chopped parsley, optional
1 large head radicchio

Steps:

  • If using dried or fresh beans, place in large deep pot with onion and bay leaves. Add cold water to cover by 5 inches. Bring to a boil, reduce heat and skim off foam. Simmer until tender, 30 minutes for fresh beans, 1 hour or more for dried. Drain beans; discard onion and bay leaves.
  • Place beans in a large bowl. (Canned beans may be added without cooking.) Add garlic, half the oil, and Maldon salt. Toss to mix. Cover with plastic wrap and set aside.
  • Place shrimp in a large saucepan and add water just to cover. Add 1 teaspoon table salt and the vinegar. Bring to a boil and cook 1 to 2 minutes. Drain.
  • Combine shrimp with beans. Add remaining oil, lemon juice to taste, and parsley, if desired. Toss gently to mix. Line a large plate with radicchio leaves, and heap with shrimp and beans. Serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 25 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 529 milligrams, Sugar 4 grams, TransFat 0 grams

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