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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shrimp and Cannellini Bean Salad Recipe

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This recipe for Shrimp and Cannellini Bean Salad is from Treasured Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 .lbs large peeled and deveined raw shrimp
3 cloves garlic, finely chopped or minced
5 T. extra-virgin olive oil (divided into 1, 2 and 2 T.)
1/2 tsp. salt
1/2 TSR. pepper
1 can (19 oz.) cannellini beans, rinsed and drained
4 celery ribs, thinly sliced
3 c. packed baby arugula (3 oz.)
1 pint cherry tomatoes, cut in half
2 T. freshly squeezed lemon juice (l large lemon)
salt and pepper
Directions:
Directions:
Toss shrimp with garlic, 1 T. olive oil, salt and pepper.

Heat 2 T. olive oil in heavy nonstick skillet over high heat until it is hot and shimmers. Then saute shrimp, stirring occasionally, until just cooked through, about 3 minutes. Remove from heat and let cool in refrigerator. Can be made up to a day ahead to this point and refrigerated.

Toss together beans, celery, arugula, tomatoes, lemon juice, and salt and pepper to taste (I use about 1/4 tsp. salt and 1/4 tsp. pepper), and remaining 1 T. oil. Add cooled shrimp (with any juices) and toss. Add more salt and pepper if needed.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Based on a recipe from the August 2007 issue of Gourmet, with my own modifications, mainly the addition of the tomatoes and more garlic.

 

 

 

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