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
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.
BLACK BEAN SHRIMP SALAD
"I lived in Venezuela for several years, so this Caribbean-style salad is a favorite of mine," says Rosemarie Forcum, a field editor from White Stone, Virginia. "I came across the recipe about 10 years ago and changed it to suit my taste."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients. , In a small bowl, whisk the picante sauce, cilantro, lime juice, oil, honey, salt and, if desired, lime zest. Pour over shrimp mixture and toss to coat. Cover and refrigerate for at least 2 hours. , Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes.
Nutrition Facts : Calories 224 calories, Fat 6g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 571mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
SUNNY'S SHRIMP, CORN AND BEAN SALAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Skewer the shrimp onto metal skewers and place on a baking sheet.
- Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
- Preheat a grill to medium-high heat.
- Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
- Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
- Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.
BLACK BEAN, CORN, TOMATO, AND SHRIMP SALAD
This colorful, Mexican flavored salad is perfect on its own or served with chips or tortillas. A can of Hunt's® Diced Tomatoes makes it super easy.
Provided by Tammy Lynn
Categories Trusted Brands: Recipes and Tips Hunt's
Time 10m
Yield 6
Number Of Ingredients 13
Steps:
- Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
- Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 24.1 g, Cholesterol 86.2 mg, Fat 3.8 g, Fiber 7.1 g, Protein 17.8 g, SaturatedFat 0.6 g, Sodium 830.5 mg, Sugar 4.3 g
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
SHRIMP AND WHITE BEAN SALAD
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.
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
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
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- Light the grill or heat the broiler. Thread the shrimp onto four skewers. In a shallow glass dish, combine 1/4 cup of the oil with the garlic and 1/4 teaspoon of the salt. Add the skewers and turn to coat the shrimp. Set aside.
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