Roasted Rosemary Shrimp With Arugula White Bean Salad Recipe 455

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ROASTED ROSEMARY SHRIMP W/ARUGULA AND WHITE BEAN SALAD ON GARLIC



Roasted Rosemary Shrimp W/Arugula and White Bean Salad on Garlic image

Baked shrimp, marinated in fresh rosemary, lemon juice, and garlic, top a crisp salad of arugula drizzled with a homemade lemon-and-garlic vinaigrette. Serve with garlic ciabatta.

Provided by JackieOhNo

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 1/2 lbs jumbo shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1/2 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
5 cups arugula leaves
1/2 cup vertically sliced red onion
1 (15 ounce) can cannellini beans, rinsed and drained
4 teaspoons olive oil
1 thinly sliced garlic clove
1/8 teaspoon salt
4 slices ciabatta (1/2-inch thick)

Steps:

  • Preheat oven to 400°.
  • To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
  • To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
  • To prepare garlic ciabatta: Heat olive oil in a small saucepan over medium-low heat. Add garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

ROASTED ROSEMARY SHRIMP WITH ARUGULA & WHITE BEAN SALAD RECIPE - (4.5/5)



Roasted Rosemary Shrimp with Arugula & White Bean Salad Recipe - (4.5/5) image

Provided by á-28943

Number Of Ingredients 15

2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons fresh rosemary, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 1/2 pounds jumbo shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
5 cups arugula leaves
1/2 cup red onion, vertically sliced
1 (15-ounce) can cannellini beans, rinsed and drained

Steps:

  • Preheat oven to 400°F. To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done. To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates. GARLIC CIABATTA: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

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