White Bean Salad With Shrimp And Sun Dried Tomato Vinaigrette Recipes

MEDITERRANEAN WHITE BEAN SALAD WITH BALSAMIC CARAMELIZED ONIONS

Steps:

• Marinate mushrooms in balsamic vinegar and set aside while preparing other ingredients.
• In large pot, add white beans, sun dried tomatoes, basil (if desired), and artichoke hearts. Oil from sun dried tomatoes should be sufficient to keep mixture from sticking to the pot. Cook on low heat while carmelizing onions.
• In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
• Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
• Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
• Continue the deglazing process until onions are a deep, rich brown. Adjust heat if onions seem to be cooking too fast, starting to burn rather than brown.
• Add garlic to onions (if desired) and cook for an additional minute only (garlic will become bitter if overcooked).
• Drain balsamic marinade from mushrooms into the frying pan with garlic and onions. Also add the raw sugar. Cook over a medium heat for a few additional minutes, stirring frequently, to completely dissolve sugar. Add marinated mushrooms and continue cooking for 2-3 minutes until mushrooms are well heated.
• Add onion/mushrooms mixture to the pot of white beans, sun dried tomatoes, and artichoke hearts. Simmer for several minutes to allow flavors to combine.
• Serve hot or chilled.

SUN-DRIED TOMATO & BEAN SALAD

Steps:

• Rinse and drain all beans & peas.
• Drain tomatoes and reserve oil.
• Place 1/4 cup of the reserved oil into a medium bowl. Add vinegar, sugar, salt, dry mustard, and pepper. Whisk well, set aside.
• In large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. Mix gently.
• Pour vinegar mixture over beans, and toss to coat.
• Cover and chill overnight.

SHRIMP, CELERY, AND WHITE-BEAN SALAD

Steps:

• Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté shrimp, stirring occasionally, until just cooked through, about 3 minutes. Meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in a bowl.
• Add shrimp with any juices and toss.

SHRIMP AND WHITE-BEAN SALAD

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.

WHITE-BEAN-AND-SHRIMP SALAD WITH TARRAGON VINAIGRETTE

Steps:

• To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender but not mushy, about 45 minutes. Drain and remove thyme, bay leaf and garlic. Place in a large bowl and set aside until cool. Toss in the shrimp, fennel, salt and pepper.
• To make the vinaigrette, whisk together all ingredients. Toss with the salad. Divide among 4 plates, garnish with the chives and serve.

WHITE BEAN AND SHRIMP SALAD

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.

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 TUNA SALAD WITH VINAIGRETTE

Steps:

• In a small bowl, whisk the vinaigrette ingredients until well blended., In a large bowl, combine the beans, tuna, red peppers, onion, olives, tomatoes, parsley and oregano. Drizzle with vinaigrette; gently toss to coat. Serve on lettuce.