Cannellini Shrimp Salad Recipes

CANNELLINI SHRIMP SALAD

Steps:

• In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
• In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
• Cover and refrigerate several hours, or overnight, to develop flavors.

GARLICKY SHRIMP AND CANNELLINI BEANS

Steps:

• Simmer beans, olive oil and garlic for 10 minutes. Add some water or chicken stock to make the mixture soupier.
• Add shrimp, cover and simmer 5 minutes or until shrimp turns pink.
• Add parsley and season well to taste with salt and crushed red pepper.

CANNELLINI BEAN SALAD

Steps:

• In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

SHRIMP WITH CANNELLINI BEAN SALAD

Steps:

• Light the grill or heat the broiler. Thread the shrimp onto four skewers.
• In a shallow glass dish, combine ¼ cup of the oil with the garlic and ¼ teaspoon of the salt.
• Add the skewers and turn to coat the shrimp. Set aside.
• In a medium bowl, combine the onion with remaining oil and salt, parsley, sage, vinegar and pepper. Gently stir in the beans.
• Grill or broil the shrimp, turning once, until just done, about 5 minutes. Serve the shrimp with the bean salad.

CANNELLINI BEAN AND SHRIMP STEW

Steps:

• Peel and devein shrimp, reserving shells.
• Cover and chill shrimp.
• Heat 1 teaspoon oil in a medium saucepan over medium-high heat.
• Add reserved shrimp shells to pan; sauté 3 minutes or until shells turn pink.
• Stir in wine; bring to a boil.
• Reduce heat, and simmer 5 minutes or until liquid almost evaporates.
• Stir in 2 cups water, clam juice, and bay leaf; simmer 12 minutes or until liquid is reduced by half.
• Set shrimp stock aside.
• Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat.
• Add onion to pan; cook 8 minutes or until lightly browned, stirring occasionally.
• Add tomato paste and garlic; cook 2 minutes, stirring frequently.
• Stir in thyme, salt, pepper, and tomatoes; bring to a simmer.
• Strain shrimp stock through a colander over Dutch oven; discard solids.
• Add beans to pan; bring to a boil.
• Cover, reduce heat, and simmer 10 minutes; remove from heat.
• Stir in shrimp; cover and let stand 5 minutes or until shrimp are done.
• Stir in parsley.