WHITE BEAN AND GRILLED SHRIMP SALAD WITH ORECCHIETTE
Provided by Molly O'Neill
Categories pastas, salads and dressings
Time 1h30m
Yield Four servings
Number Of Ingredients 16
Steps:
- To make the shrimp, place them in a bowl and toss with the olive oil, lemon juice, salt and pepper. Marinate for 1 hour. Start a charcoal fire. Grill until cooked through, about 4 minutes per side. Set aside.
- In a skillet, cook the pancetta over medium-low heat until browned, about 15 minutes. Drain on paper towels. In a large bowl, toss the pancetta with the shrimp, orecchiette, beans, tomato, thyme, lemon juice, 1 teaspoon of salt and pepper to taste.
- In another bowl, toss together the arugula, onion, olive oil, 1/2 teaspoon of salt and pepper. Just before serving, toss the 2 salads together. Serve at room temperature.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 16 grams, Fiber 15 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 878 milligrams, Sugar 6 grams, TransFat 0 grams
WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
- Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
- Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
- Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
- Plate the pasta and top with more Parmesan and basil. Serve immediately.
WHITE BEAN SALAD WITH GRILLED SHIITAKE, SHALLOTS AND SMOKED STURGEON
Steps:
- Mixed the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and add the parsley, toss well. Mound salad on plates and top with mushrooms and remaining sturgeon.
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.
SUMMER GRILLED SHRIMP SALAD
I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.
Provided by Kim's Cooking Now
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 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.
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