White Bean And Shrimp Salad Recipes

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SHRIMP AND WHITE-BEAN SALAD

This salad is hearty enough to be a full meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 9



Shrimp and White-Bean Salad image

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.

4 ounces bacon
1 pound medium shrimp
Salt and pepper
1/2 teaspoon dried marjoram
3 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 teaspoon grainy mustard
2 cans (15 ounces each) cannellini beans, drained and rinsed
8 ounces salad greens

SHRIMP, CELERY, AND WHITE-BEAN SALAD

Provided by Ian Knauer

Categories     Salad     Bean     Sauté     Quick & Easy     Dinner     Lunch     Shrimp     Celery     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7



Shrimp, Celery, and White-Bean Salad image

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.

2 pounds large peeled shrimp (not cooked)
2 garlic cloves, finely chopped
5 tablespoons extra-virgin olive oil, divided
1 (19-ounces) can white beans such as cannellini, rinsed and drained
3 celery ribs, thinly sliced diagonally
3 cups packed baby arugula (3 ounces)
2 tablespoons fresh lemon juice

TUSCAN SHRIMP WITH WHITE BEANS

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11



Tuscan Shrimp with White Beans image

Steps:

  • Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
  • Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
  • Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

WHITE BEAN SALAD WITH SHRIMP AND SUN-DRIED TOMATO VINAIGRETTE

Provided by Food Network

Time 2h15m

Yield serves 6

Number Of Ingredients 10



White Bean Salad with Shrimp and Sun-Dried Tomato Vinaigrette image

Steps:

  • Put the white beans in a pot with cold water and bring up to a boil. Boil for 2 minutes, then remove from the heat and let rest for 1 hour. Pour off water and add 6 more cups cold water. Bring up to a boil and simmer the beans until tender but not soft. Add 1 teaspoon salt halfway through cooking time. Drain the beans and transfer to a mixing bowl. While warm, dress with 1/3 cup of the olive oil, 1/4 cup of the vinegar, and salt and pepper.
  • Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and sun-dried tomatoes for just a minute or two. Add half this mixture to the beans and mix well.
  • When the beans are cool, add the chopped onions. Season with salt and vinegar to taste. Combine the rest of the sun-dried tomato oil with the remaining 4 tablespoons of vinegar.
  • To cook the shrimp, saute in the reserved sun-dried tomato vinaigrette or broil and then toss with the vinaigrette before placing atop bean salad.
  • Just before serving fold in 1/4 cup chopped basil and top with the cooked shrimp that have been tossed in the sun-dried tomato vinaigrette.

1 cup olive oil
1/2 cup red wine vinegar
2 tablespoons finely minced garlic
1/2 cup chopped sun-dried tomatoes, oil packed preferred
2/3 cup finely chopped red onions
1/2 cup chopped fresh basil
1 pound medium shrimp, shelled and deveined
1 cup white beans,
6 cups water
Salt and freshly ground black pepper

ROASTED GARLIC AND WHITE BEAN PUREE WITH THAI BASIL SHRIMP SALAD

Provided by Ming Tsai

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 20



Roasted Garlic and White Bean Puree with Thai Basil Shrimp Salad image

Steps:

  • In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again for seasoning.
  • In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade.
  • Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998
  • In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside.
  • In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil. Toss with warm shrimp and basil. Check for flavor.

4 slices bacon
2 large onions, roughly chopped
Salt and black pepper
1 tablespoon fresh minced thyme
4 heads roasted garlic, cloves squeezed out (Oven roasted: tops cut off, drizzled with olive oil, seasoned, wrapped in foil, roasted at 350 degrees F for 45 minutes, until soft and colored)
2 cups white beans, soaked in water overnight, drained
8 cups chicken stock
4 large croutons
Thai Basil Shrimp Salad, recipe follows
1/2 pound rock shrimp
Canola oil, to cook
2 limes, juiced
2 minced Thai bird chiles
1 minced shallot
1 tablespoon fish sauce
1 tablespoon sugar
2 tablespoons canola oil
1/3 cup Thai basil chiffonade, save 1 tablespoon, for garnish
Salt and black pepper
Italian bread croutons, sliced 1-inch thick

SHRIMP, ARTICHOKE AND WHITE BEAN SALAD

Provided by Moira Hodgson

Categories     salads and dressings, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16



Shrimp, Artichoke And White Bean Salad image

Steps:

  • Soak the beans overnight in water to cover. Drain, cover with fresh cold water and simmer for 20 minutes. Season with salt and pepper and continue cooking until tender (about 20 minutes more).
  • Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil. Season to taste with salt and pepper and mix well. Remove the garlic cloves and pour the mixture over the beans while they are still warm. Add the tomatoes, toss and set aside.
  • Meanwhile, trim the outer leaves from the artichokes. Cut off the stalks and slice off the tops, two-thirds down horizontally. Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Cut the artichokes into thin slices vertically. Add them to the water as you trim them, to stop them from turning brown.
  • Heat oil in a skillet. Dry the artichoke slices in a salad spinner or with a kitchen towel. Add the artichokes and saute, turning from time to time until golden. Drain on paper towels.
  • Cook the shrimp. Bring the wine, stock, bouquet garni, onion and salt and pepper to boil. Add the shrimp and cook for one to two minutes. Do not overcook them or they will be mushy. Cool, peel and chop them in half-inch pieces. Add to the beans and toss. Correct seasoning.
  • To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges. Sprinkle with chives.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 26 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 21 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1288 milligrams, Sugar 5 grams, TransFat 0 grams

1 pound white beans
Coarse salt and freshly ground pepper to taste
1 tablespoon Dijon mustard
4 cloves garlic crushed
2 to 3 tablespoons white-wine vinegar
1/2 to 3/4 cup extra-virgin olive oil
3 plum tomatoes, seeded and chopped
2 pounds baby artichokes
1/2 lemon
3 tablespoons olive oil
2 tablespoons fresh chives, finely chopped
2 pounds medium shrimp soaked for 1 hour in cold salted water
1 cup dry white wine
1 cup fish stock or clam juice
Bouquet garni (parsley, thyme and bay leaf tied in a cheesecloth)
1 onion, sliced

WHITE BEAN AND GRILLED SHRIMP SALAD WITH ORECCHIETTE

Provided by Molly O'Neill

Categories     pastas, salads and dressings

Time 1h30m

Yield Four servings

Number Of Ingredients 16



White Bean and Grilled Shrimp Salad With Orecchiette image

Steps:

  • To make the shrimp, place them in a bowl and toss with the olive oil, lemon juice, salt and pepper. Marinate for 1 hour. Start a charcoal fire. Grill until cooked through, about 4 minutes per side. Set aside.
  • In a skillet, cook the pancetta over medium-low heat until browned, about 15 minutes. Drain on paper towels. In a large bowl, toss the pancetta with the shrimp, orecchiette, beans, tomato, thyme, lemon juice, 1 teaspoon of salt and pepper to taste.
  • In another bowl, toss together the arugula, onion, olive oil, 1/2 teaspoon of salt and pepper. Just before serving, toss the 2 salads together. Serve at room temperature.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 16 grams, Fiber 15 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 878 milligrams, Sugar 6 grams, TransFat 0 grams

1 pound medium shrimp, shelled
1/2 teaspoon olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste
4 ounces pancetta, diced
6 ounces orecchiette, cooked
2 cups cooked small white beans
1 medium tomato, seeded and diced
4 teaspoons chopped fresh thyme
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt
Freshly ground pepper to taste
1 bunch arugula, stemmed and coarsely chopped
1/2 medium onion, very thinly sliced
1 teaspoon olive oil

SHRIMP, FENNEL, AND WHITE BEAN SALAD

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 12



Shrimp, Fennel, and White Bean Salad image

Steps:

  • In a large bowl, toss together fennel, beans, olives, radishes, scallions, parsley, and oregano. In a medium skillet, heat 1 tablespoon oil over medium-high. Cook shrimp until opaque throughout, about 4 minutes, flipping once. Add shrimp to fennel mixture.
  • In a small bowl, whisk together 1/4 cup oil, lemon juice, mustard, and 1 teaspoon salt. Pour over salad and toss to combine. Serve in glasses, if desired.

Nutrition Facts : Calories 245 g, Fat 15 g, Fiber 4 g, Protein 11 g, SaturatedFat 2 g

1 large fennel bulb (9 ounces), trimmed, cored, and thinly sliced
1 can (15.5 ounces) cannellini beans, rinsed and drained
1/2 cup Kalamata or Nicoise olives, pitted
3 radishes, thinly sliced
2 scallions (white and light-green parts only), thinly sliced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh oregano leaves
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 pound medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Coarse salt

WHITE BEAN AND SHRIMP SALAD

Provided by Molly O'Neill

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 3h40m

Yield Four servings

Number Of Ingredients 12



White Bean And Shrimp Salad image

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.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 4 grams, TransFat 0 grams

1/2 pound white beans
1 teaspoon salt, plus more to taste
1 bay leaf
1 pound medium-size shrimp, shelled and cleaned
1/2 teaspoon cayenne pepper
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 clove garlic, peeled and minced
1 white onion, peeled and minced
1/4 cup minced parsley
1 tomato, seeded and cut into 1/2-inch dice
1 teaspoon freshly ground pepper, plus more to taste

SHRIMP AND WHITE BEAN SALAD

Categories     Salad     Bean     Leafy Green     Shellfish     Sauté     Picnic     Low Fat     Shrimp     Summer     Healthy     Simmer     Self

Yield Makes 4 servings

Number Of Ingredients 13



Shrimp and White Bean Salad image

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.

1 cup dried or 1 1/2 cans (15.5 oz can) cannellini beans
2 cloves garlic, peeled
1 carrot, peeled and cut in half
1 bay leaf
2 tsp salt
1 lb small or medium shrimp (fresh or frozen), peeled and deveined
3 tbsp olive oil
1 cup diced celery
1 small red onion, diced (about 1/2 cup)
2 tbsp capers, drained
2 tbsp parsley, finely chopped
1 tbsp finely sliced chives
1 head romaine lettuce, shredded (about 5 cups)

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