Shrimp and White Bean Salad
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| Wed, 08-15-2007 - 3:00pm |
I saw this recipe on Epicurious today and it looked yummy and beach friendly, so I thought I'd share it. It can easily be made with less oil and adpated for pre-cooked shrimp. Wish I had this for lunch today!
SHRIMP, CELERY, AND WHITE-BEAN SALAD
Just what we want on a sultry evening—tender shrimp and creamy beans are the mouthwatering core of this cool salad sparked with a lemony vinaigrette.
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
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. 3Meanwhile, 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.
Makes 4 servings

