CANNELLINI SHRIMP SALAD
A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
Provided by P-Pok
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 4h20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 17 g, Cholesterol 166 mg, Fat 14.9 g, Fiber 4.4 g, Protein 22.1 g, SaturatedFat 2.1 g, Sodium 410.3 mg, Sugar 0.7 g
SHRIMP WITH CANNELLINI BEAN SALAD
This is from one of my Food and Wine cookbooks. Serve this with a green salad and some pita or flat bread.
Provided by dicentra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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.
CANNELLINI BEAN ANTIPASTO WITH SHRIMP: ANTIPASTO DI CANNELLINI
Steps:
- In a large skillet, heat 1 tablespoon olive oil and the garlic over medium-high heat. When the oil is hot but not smoking, add the shrimp and cook, stirring frequently, until they turn pink, about 4 minutes.
- Remove the shrimp from the pan, reserving the garlic and oil. Chop the shrimp into pieces slightly larger than the beans. Toss the shrimp with the beans, adding the reserved oil and garlic.
- In a serving bowl, toss the shrimp and beans with the remaining olive oil and the red onions. Strip the rosemary leaves from the stems and add to the beans. Toss, then add the vinegar and season with salt and pepper. Toss again, before adding the basil. Just before serving, toss the beans once more and adjust seasoning. Add more oil, salt, pepper, and balsamic vinegar, as desired.
WARM SHRIMP AND BEANS
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cover beans with cold water to a depth of 2 inches above the beans. Soak for 4 hours or overnight.
- Drain the beans and place in a saucepan. Cover with cold water to a depth of 2 inches above the beans, bring to a boil, skim the surface, then lower the heat to medium. Cook the beans until they are tender, about 45 minutes. Drain, reserving 1/3 cup of the cooking liquid. Season the beans with salt and pepper to taste.
- Have four plates ready. Heat 2 tablespoons of the oil in a large skillet, add the shrimp and stir in the oil until golden on both sides, approximately 2 to 3 minutes. Add the garlic, rosemary, tomatoes, beans, reserved 1/3 cup of liquid from the beans and salt and pepper to taste. Cook, stirring gently for 2 minutes. Remove from heat and add remaining oil.
- Divide among the plates, arranging five shrimp on each like spokes of a wheel and mounding the bean mixture in the center. Serve.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 25 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 2 grams, TransFat 0 grams
CRISPY BREADED SHRIMP WITH CANNELLINI BEANS
Make and share this Crispy Breaded Shrimp With Cannellini Beans recipe from Food.com.
Provided by BerrySweet
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F In a bowl, mix the bread crumbs, rosemary, 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
- Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes.
- Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, ¼ cup water, and ¼ teaspoon each salt and pepper. Cook until heated through, 2 to 3 minutes.
- Remove from heat and toss with the arugula. Serve the beans with the shrimp and sprinkle any remaining crumbs over the top.
Nutrition Facts : Calories 472.6, Fat 19.3, SaturatedFat 2.8, Cholesterol 143.2, Sodium 751.1, Carbohydrate 45, Fiber 9.2, Sugar 1.3, Protein 30.4
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