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herbed shrimp and white bean salad

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Ingredients

  • Ingredients
  • 1 red bell pepper
  • 4 cups arugula, loosely packed
  • 1/2 cup thinly vertically sliced red onion
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • Cooking spray
  • 1 pound peeled and deveined large shrimp
  • 2 tablespoons pine nuts, toasted

Details

Preparation

Step 1

Preparation
1. Preheat broiler to high.
2. Halve bell pepper lengthwise; discard seeds and membranes. Place halves, skin sides up, on a baking sheet. Broil 12 minutes or until blackened. Seal in a paper bag. Let stand 5 minutes. Peel; chop. Combine bell pepper and next 6 ingredients (through beans). Combine rind, juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining salt and pepper. Cook 2 minutes on each side or until done. Add shrimp, lemon mixture, and nuts to arugula mixture; toss.
Tiffany Vickers Davis, Cooking Light
AUGUST 2011

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