TUSCAN WHITE BEAN SALAD WITH SHRIMP
Fragrant fresh rosemary and mild, creamy cannellini beans are a fantastic duo. Beyond salads, try mashing the beans with rosemary and olive oil for a crostini topper or stirring into soup. We add minced rosemary to the dressing here rather than simmering the beans with whole sprigs, which would be too strong. Poaching the shrimp in their shells keeps them from overcooking. You can make a quick stock from the shells for gumbos and chowders: Simmer with carrots, onions, celery, bay leaves, a few black peppercorns, and plenty of water for about 1 hour, and then strain and refrigerate.
Provided by Robin Bashinsky
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.
Nutrition Facts : Calories 439, Carbohydrate 38 g, Fat 20 g, Fiber 12 g, Protein 29 g, SaturatedFat 3 g, Sodium 321 mg, Sugar 4 g, UnsaturatedFat 16 g
SHAVED ARTICHOKE SALAD WITH SHRIMP
Venice was built on saltwater marshes in the 6th century, and many local crops like the city's Sant'Erasmo artichokes, have a delicate taste of the sea. For this healthy salad artichokes are sliced thin--a great use for a mandolin if you have one--and served raw. When paired with the sweet-salty shrimp the combo evokes the flavors of the lagoon. For tender and tasty results, buy the smallest, freshest artichokes you can find.
Provided by Mauro Stoppa
Categories Healthy Italian Salad Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Squeeze a lemon half into a bowl of cold water. Cut stems from artichokes and discard. Working with one artichoke at a time, pull off all the leaves and soft purple petals and discard. Using a sharp paring knife, trim any remaining green parts from the heart. Rub with the cut side of the remaining lemon half. Scoop out the fuzzy choke with a melon baller or spoon. Rub again with the lemon half. Place the artichoke heart in the lemon water to prevent discoloration while you trim the rest.
- Very thinly slice the artichoke hearts and immediately toss them in a bowl with 2 tablespoons oil, mint, salt and 1/8 teaspoon pepper.
- Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp and the remaining 1/8 teaspoon pepper. Cook, stirring occasionally, until the shrimp are pink, 3 to 4 minutes.
- Serve the shrimp with the artichokes and garnished with more mint, if desired.
Nutrition Facts : Calories 243 calories, Carbohydrate 18.3 g, Cholesterol 67.6 mg, Fat 14.4 g, Fiber 9.4 g, Protein 14.3 g, SaturatedFat 2 g, Sodium 236.8 mg, Sugar 1.7 g
ARTICHOKE SHRIMP PASTA SALAD
I have enjoyed this recipe for as long as I can remember. My mom made it famous, and she passed it down to me on my wedding day. It's one of those potluck staples that folks can't get enough of. -Mary McCarley, Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil., In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, 2 hours before serving.
Nutrition Facts : Calories 453 calories, Fat 23g fat (7g saturated fat), Cholesterol 135mg cholesterol, Sodium 757mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 6g fiber), Protein 28g protein.
SHRIMP AND WHITE-BEAN SALAD
This salad is hearty enough to be a full meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
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.
SHRIMP, ARTICHOKE AND WHITE BEAN SALAD
Provided by Moira Hodgson
Categories salads and dressings, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Soak the beans overnight in water to cover. Drain, cover with fresh cold water and simmer for 20 minutes. Season with salt and pepper and continue cooking until tender (about 20 minutes more).
- Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil. Season to taste with salt and pepper and mix well. Remove the garlic cloves and pour the mixture over the beans while they are still warm. Add the tomatoes, toss and set aside.
- Meanwhile, trim the outer leaves from the artichokes. Cut off the stalks and slice off the tops, two-thirds down horizontally. Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Cut the artichokes into thin slices vertically. Add them to the water as you trim them, to stop them from turning brown.
- Heat oil in a skillet. Dry the artichoke slices in a salad spinner or with a kitchen towel. Add the artichokes and saute, turning from time to time until golden. Drain on paper towels.
- Cook the shrimp. Bring the wine, stock, bouquet garni, onion and salt and pepper to boil. Add the shrimp and cook for one to two minutes. Do not overcook them or they will be mushy. Cool, peel and chop them in half-inch pieces. Add to the beans and toss. Correct seasoning.
- To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges. Sprinkle with chives.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 26 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 21 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1288 milligrams, Sugar 5 grams, TransFat 0 grams
TUSCAN SHRIMP WITH WHITE BEANS
Provided by Michael Chiarello : Food Network
Categories appetizer
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.
ARTICHOKE AND BEAN SALAD WITH TUNA
Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.
Provided by Kelsey Nixon
Categories main-dish
Time 55m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
- Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.
Nutrition Facts : Calories 340, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 20 milligrams, Sodium 780 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 22 grams
CANNELLINI BEAN AND ARTICHOKE SALAD
Steps:
- Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g
SHRIMP AND WHITE BEAN SALAD
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.
WHITE BEAN AND SHRIMP SALAD
Provided by Molly O'Neill
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
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.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 4 grams, TransFat 0 grams
WHITE BEAN AND ARTICHOKE SALAD
Simple Mediterranean chilled white bean salad.
Provided by Sue L
Categories Other Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. Stir together ingredients and chill before serving, preferably overnight.
ITALIAN WHITE BEAN AND ARTICHOKE SALAD
I am sure this came from one of the cooking magazines, but no longer know which one ! I have made this several times for groups of from 4-14, and given as many copies to attending guests. Hints : this is rather labor-intensive, so slice and chop early in the day, keeping each ingredient in a separate baggy. You may use red an/or/green peppers, and choice of Asiago, sharp provolone, or feta cheese. The original recipe called for canned artichoke hearts, drained and quartered, but I have found that the marinated are already quartered, more tender, and less fibrous.
Provided by NurseJaney
Categories Onions
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients in a small bowl whisk.
- Combine spinach and remaining ingredients in large bowl.
- Drizzle with vinaigrette.
- Toss gently.
Nutrition Facts : Calories 328.2, Fat 7.7, SaturatedFat 1.2, Sodium 294.8, Carbohydrate 51.5, Fiber 16, Sugar 4.6, Protein 18.5
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WARM SHRIMP SALAD WITH ARTICHOKES AND CANNELLINI BEANS
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- In a large skillet, heat 2 teaspoons of the oil over high heat. Season the shrimp with salt and pepper and sear 2 minutes on each side. Remove from the pan and reserve.
- In the same pan, heat the remaining oil until shimmering, adding more, if needed. Sauté the artichoke hearts until light golden brown, about 1 minute. Add the beans and thyme and toss to heat through. Add 6 tablespoons of the sherry vinaigrette and the shrimp and toss to heat through. Remove the pan from the heat.
- To serve, divide the mesclun among 4 plates or shallow bowls and place a few spoonfuls of the artichoke-shrimp mixture in the center of the greens.
MEDITERRANEAN SHRIMP SALAD WITH CANNELLINI BEANS
From foodiecrush.com
5/5 (21)Total Time 35 minsCategory SaladCalories 213 per serving
- Bring a medium size pot of water to a boil with the juice of 1 lemon plus the reserved lemon halves, white wine, fresh dill sprigs, bay leaves, 1 teaspoon of kosher salt, and peppercorns. Add the frozen shrimp to the pot and turn off the heat. Poach the shrimp in the liquid until they turn pink and are cooked through, then strain and discard the lemons, bay leaves, peppercorns and dill sprigs. Set aside to cool.
- Meanwhile, combine the olive oil, lemon zest and juice of the last lemon, champagne vinegar, garlic, whole grain mustard, half of the chopped dill, and remaining teaspoon kosher salt and the freshly ground pepper in a small bowl or glass jar with a lid. Whisk or shake well.
- Add the shrimp and beans to a large bowl and toss with half of the dressing then let sit to absorb the flavors for 10 minutes or so. Add the arugula, halved tomatoes, and red onion and toss with more dressing to taste. Season with more kosher salt and freshly ground black pepper to taste and sprinkle with more fresh dill. Serve chilled.
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