ROASTED ROSEMARY SHRIMP W/ARUGULA AND WHITE BEAN SALAD ON GARLIC
Baked shrimp, marinated in fresh rosemary, lemon juice, and garlic, top a crisp salad of arugula drizzled with a homemade lemon-and-garlic vinaigrette. Serve with garlic ciabatta.
Provided by JackieOhNo
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°.
- To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
- To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
- To prepare garlic ciabatta: Heat olive oil in a small saucepan over medium-low heat. Add garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.
WHITE BEAN AND ARUGULA SALAD
Steps:
- The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
- Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
- Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.
ROASTED ROSEMARY SHRIMP WITH ARUGULA & WHITE BEAN SALAD RECIPE - (4.5/5)
Provided by á-28943
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done. To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates. GARLIC CIABATTA: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.
SHRIMP WITH HERBY WHITE BEANS AND TOMATOES
This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with garlic toast.
Provided by David Tamarkin
Categories #cook90 Shrimp Dinner Bean Tomato Quick & Easy Healthy Quick and Healthy Seafood Shellfish
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes. Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1-2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.
- Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.
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
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.
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
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