Shrimp Arugula White Bean Salad

Post Reply
User avatar
Chowhound
Admin
Posts: 9181
Joined: 30 Aug 2012, 08:35

Shrimp Arugula White Bean Salad

Post by Chowhound »

shrimp-arugula-bean-salad-horiz-a-1600.jpg
1 pound 16-20 count shelled and deveined shrimp
2 tablespoons extra virgin olive oil
2 15-ounce cans cannellini white beans, rinsed and drained
1 cup cherry tomatoes, halved or quartered
1/2 cup finely diced red onion
3/4 teaspoon grated lemon zest
3 handfuls baby arugula leaves
Dressing:
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
2 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook the shrimp: Heat a large cast iron skillet or griddle on high heat. Add 2 Tbsp of olive oil to coat the pan. When the oil is hot, working in batches of half of the shrimp at a time, add the shrimp and sauté a minute on each side to sear. (You can also grill the shrimp if you prefer.) When the shrimp are barely cooked through, remove from the pan and set aside to cool. (The shrimp will continue to cook for a little bit after you remove them from the pan, and you don't want overcooked rubbery shrimp.) Assemble the salad: Put the drained beans, cut cherry tomatoes, diced onion, lemon zest, and arugula leaves into a large bowl. Fold in the shrimp. Make the dressing: In a small bowl, whisk together the red wine vinegar, olive oil, garlic, salt and pepper. Gently fold the dressing into the salad and serve!
Peace At The Dinner Table - Good Food Has No Borders!
Post Reply