SUMMERY SHRIMP AND GREEN BEAN PASTA SALAD
Combine sauteed shrimp with green beans, tomatoes and chives for a simple summer pasta salad.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
- Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
- Copyright 2016 Television Food Network, G.P. All rights reserved
CHILE-CRISP SHRIMP AND GREEN BEANS
This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It's a deeply savory, spicy and satisfying dinner.
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, seafood, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
- Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
- Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.
BLISTERED GREEN BEAN SALAD WITH SHRIMP AND TOASTED GARLIC DRESSING
Steps:
- In a small saucepan, combine 4 tablespoons of the olive oil with the garlic. Cook over medium-low heat, swirling occasionally, until the garlic is just starting to change color, about 5 minutes. Remove from the heat and whisk in the vinegar and crushed red pepper. Let cool slightly, then season with salt and black pepper.
- Meanwhile, in a large wok or cast-iron skillet, heat the remaining 2 tablespoons olive oil over high heat. Spread the haricots verts in the skillet and season with salt and black pepper. Cook, undisturbed, until blistered on the bottom, about 2 minutes. Add the snap peas and cook, stirring occasionally, until the haricots verts and snap peas are crisp-tender, about 2 more minutes; transfer to a serving bowl.
- Add the shrimp to the skillet and season with salt and black pepper. Cook over high heat, turning occasionally, until just cooked through, 4 to 5 minutes total; transfer to the serving bowl. Add the tomatoes and half of the dressing; toss well. Season with salt and black pepper and serve, passing the remaining dressing at the table.
SHRIMP, GREEN BEAN AND FETA PASTA SALAD
Make and share this Shrimp, Green Bean and Feta Pasta Salad recipe from Food.com.
Provided by WI Cheesehead
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Have ready a large bowl of ice water.
- In pot of boiling salted water, cook green beans until they turn bright green and start to soften.
- Transfer beans to ice water immediately. When cool, drain them and pat them dry with a clean towel.
- Meanwhile, prepare pasta according to package directions (cook until al dente.).
- Drain pasta and rinse with cold water until pasta is completely cool and drain again until free of excess water. Set aside.
- In large bowl, combine cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste.
- Serve immediately, or cover tightly and refrigerate up to 2 days.
Nutrition Facts : Calories 412.9, Fat 8.5, SaturatedFat 5, Cholesterol 247.8, Sodium 594, Carbohydrate 46.2, Fiber 2.8, Sugar 2.7, Protein 35.9
BEAN AND SHRIMP SALAD
Provided by Nigella Lawson
Categories dinner, lunch, quick, salads and dressings, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- If using dried or fresh beans, place in large deep pot with onion and bay leaves. Add cold water to cover by 5 inches. Bring to a boil, reduce heat and skim off foam. Simmer until tender, 30 minutes for fresh beans, 1 hour or more for dried. Drain beans; discard onion and bay leaves.
- Place beans in a large bowl. (Canned beans may be added without cooking.) Add garlic, half the oil, and Maldon salt. Toss to mix. Cover with plastic wrap and set aside.
- Place shrimp in a large saucepan and add water just to cover. Add 1 teaspoon table salt and the vinegar. Bring to a boil and cook 1 to 2 minutes. Drain.
- Combine shrimp with beans. Add remaining oil, lemon juice to taste, and parsley, if desired. Toss gently to mix. Line a large plate with radicchio leaves, and heap with shrimp and beans. Serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 25 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 529 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEAN & SHRIMP SALAD
A fresh tasting main dish salad. If you want to take a short cut, use pre-cooked frozen shrimp. Love this Vinaigrette!
Provided by Pam-I-Am
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Vinaigrette: In a small bowl, whisk the vinegar, mustard, salt and pepper. Gradually drizzle in the olive oil, whisking it until the dressing is thickened a bit. Add the chives.
- Green beans: Bring a large pot of lightly salted water to a boil and add beans and simmer for 5 minutes. Drain and place in a large bowl. Toss with dressing. Set aside.
- Shrimp: Heat the 2 tablespoons of oil in an large skillet over medium-high heat. Add garlic and shrimp. Season with salt and pepper and cook for about 2 minutes per side.
- To serve, toss tomatoes with the beans. Place on a serving platter. Scatter shrimp and feta over the top. Garnish with more shipped chives.
Nutrition Facts : Calories 424.6, Fat 24.1, SaturatedFat 5.7, Cholesterol 275.9, Sodium 689.1, Carbohydrate 12.6, Fiber 4.4, Sugar 3.4, Protein 39.9
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