- 4
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Ingredients
- 8 8 8 cups water
- 1 1 1 cup dry white wine
- 1 1 21) pound (about 21) medium shrimp, shells on
- 1 1/2 1 1/2 1/2 teaspoons grated lemon rind
- 3 3 3 tablespoons fresh lemon juice
- 1 1/2 1 1/2 1/2 teaspoons chopped fresh rosemary
- 1 1/2 1 1/2 1/2 teaspoons Dijon mustard
- 1/2 1/2 1/2 teaspoon crushed red pepper
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 3 3 3 cups cooked cannellini beans, rinsed and drained (see Master Dried Beans)
- 2 2 2 cups cherry tomatoes, halved
- 2/3 2/3 2/3 cup very thinly sliced red onion
- 4 4 5 cups packed baby arugula (about 5 oz.)
- 439 439
- 20g 20g
- 3g 3g
- 16g 16g
- 29g 29g
- 38g 38g
- 12g 12g
- 321mg 321mg
- 23% 23% DV
- 30% 30% DV
- 4g 4g
- 0g sugars 0g
- 439 439
- 20g 20g
- 3g 3g
- 16g 16g
- 29g 29g
- 38g 38g
- 12g 12g
- 321mg 321mg
- 23% 23% DV
- 30% 30% DV
- 4g 4g
- 0g sugars 0g
Preparation
Step 1
How to Make It
Step 1
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.
Step 2
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.