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Shrimp, Arugula, White Bean, Cherry Tomato Salad

Shrimp, Arugula, White Bean, Cherry Tomato Salad


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Quick, easy, healthy shrimp arugula salad with white beans and cherry tomatoes! Takes 20 min to make. Mediterranean diet.

Photography Credit:Elise Bauer

After weekends of sun and fun-filled BBQs and excessive feasting with friends, what I crave during the week is what people these days call “clean” eating.

I don’t know how that label came about (does this mean we’ve been dirty eating all this time? hmm, maybe I shouldn’t go there). But I do know that when I stay away from dairy and bread, and when I eat vegetables, legumes, and simple protein like shrimp, my body feels not so weighed down. Do you ever find that to be true for you?

This is a summer salad perfect for those midweek cravings for something light yet still filling. And it only takes 20 minutes to make, if that.

You just cook shrimp your favorite way, either sauté or grill. Toss them in a bowl with fresh baby arugula, halved or quartered cherry tomatoes, some canned or homemade white beans, onions, and a olive oil vinaigrette. Easy! The flavors play so well together.

When we cook shrimp, I’ve taken to brining them first. It really makes such a difference. Brined shrimp are juicier and hold onto more of their flavor. It does take an extra half hour, but worth it if you have the time!

Shrimp, Arugula, White Bean, Cherry Tomato Salad Recipe

It always helps to brine the shrimp before cooking. An extra step, but worth it if you have the time!

To brine the shrimp, mix together 4 cups water, 1/4 cup kosher salt (or 3 Tbsp table or sea salt), 1/4 cup white sugar until the salt and sugar have dissolved. Add one cup of ice and the shrimp. After 30 minutes (time it!) remove the shrimp and give them a quick rinse.

Ingredients

  • 1 pound 16-20 count shelled and deveined shrimp
  • 2 tablespoons extra virgin olive oil
  • 2 15-ounce cans cannellini white beans, rinsed and drained
  • 1 cup cherry tomatoes, halved or quartered
  • 1/2 cup finely diced red onion
  • 3/4 teaspoon grated lemon zest
  • 3 handfuls baby arugula leaves

Dressing:

  • 3 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 2 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

1 Cook the shrimp: Heat a large cast iron skillet or griddle on high heat. Add 2 Tbsp of olive oil to coat the pan. When the oil is hot, working in batches of half of the shrimp at a time, add the shrimp and sauté a minute on each side to sear. (You can also grill the shrimp if you prefer.)

When the shrimp are barely cooked through, remove from the pan and set aside to cool. (The shrimp will continue to cook for a little bit after you remove them from the pan, and you don't want overcooked rubbery shrimp.)

2 Assemble the salad: Put the drained beans, cut cherry tomatoes, diced onion, lemon zest, and arugula leaves into a large bowl. Fold in the shrimp.

3 Make the dressing: In a small bowl, whisk together the red wine vinegar, olive oil, garlic, salt and pepper.

Gently fold the dressing into the salad and serve!

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    • 2 tablespoons olive oil
    • 1/2 pound shrimp (about 12), shelled and deveined
    • 2 large garlic cloves, minced
    • 1/4 teaspoon dried hot pepper flakes, or to taste
    • 1 onion, chopped fine (about 3/4 cup)
    • 4 plum tomatoes, chopped (about 1 cup)
    • 1/2 cup dry white wine
    • 1/2 cup chicken broth
    • 1/4 cup heavy cream
    • 1 bunch of arugula, the stems discarded and the leaves washed well, spun dry, and chopped
    • 3 tablespoons minced fresh parsley leaves (preferably flat-leafed)
    • 1/2 pound fettuccine or spaghetti
    1. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the shrimp, the garlic, and the pepper flakes, stirring, for 1 to 2 minutes, or until the shrimp are pink and almost cooked through, and transfer the shrimp with a slotted spoon to a bowl. To the skillet add the onion, the tomatoes, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the vegetables are softened. Add the wine and boil the mixture until the wine is reduced by half. Add the broth, boil the mixture until the liquid is reduced by half, and stir in the cream. Simmer the sauce until it is thickened slightly, stir in the arugula and the shrimp, and simmer the sauce for 1 minutes, or until the shrimp are cooked through. Stir in the parsley and salt and pepper to taste and keep the sauce warm, covered. In a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and in a bowl toss it with the sauce.

    Preparation

    • Put the vinegar and garlic in a small bowl. Put the shallot in another small bowl and fill with ice water. Let sit for 10 minutes.
    • Meanwhile, bring a small pot of water to a boil over high heat. Add the corn kernels and cook for about 30 seconds. Drain and set aside.
    • Heat 2 Tbs. of the oil in a 10-inch sauté pan over high heat until hot. Add the shrimp and season with salt. Cook, tossing frequently, until the shrimp turn pink and light golden brown, 2 to 3 minutes. Transfer to a bowl and set aside to cool briefly.
    • Whisk the remaining 1/2 cup oil into the vinegar mixture. Drain the shallot. Put the shallot, corn, tomatoes, chile, and marjoram in a large bowl, season with salt, and toss with about 3 Tbs. of the vinaigrette.
    • Put the arugula in a separate bowl, season with salt, and toss with just enough vinaigrette to lightly coat the greens, about 3 Tbs.
    • Taste the corn mixture and the arugula and add salt if necessary. Toss any remaining vinaigrette with the shrimp. Transfer the arugula to a large platter or four plates and distribute the corn mixture on top of and around the arugula, making sure that the mixture doesn’t weigh down the greens. Tuck the shrimp in and around the salad and serve immediately.

    To make this dish more filling, serve an avocado toast on the side: Rub warm toast with a clove of garlic, spread coarsely mashed avocado on top, season with salt, and drizzle with olive oil.


    Preparation

      1. 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, 1𔃀 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.
      2. 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.

      White Beans and Roasted Shrimp Salad with Cherry Tomato Vinaigrette

      Ingredients

      • 1 pound large shrimp, peeled and deveined
      • 4 slices bacon, cut crosswise into 1/2 inch pieces
      • Extra-virgin olive oil
      • Kosher salt and freshly cracked black pepper
      • 8 fresh sage leaves
      • 1 pint mixed red and yellow cherry or grape tomatoes
      • 1 can (14 oz) cannellini beans, drained
      • 1 tablespoon red wine vinegar
      • 1 bunch watercress, stems trimmed just above the rubber band (I find watercress too spicy so I prefer baby spinach and arugula)

      Instructions

      Preheat the oven to 350. Arrange 2 racks in the oven.

      Arrange the shrimp in a single layer on half of a large baking sheet and put the bacon pieces on the other half.

      Season the shrimp with salt and pepper and drizzle with some olive oil. Scatter the sage leaves.

      At the same time, on a second baking sheet, drizzle the tomatoes with olive oil, sprinkle with salt and pepper, and toss.

      Place both sheets in the oven. Place the tomatoes into the oven. Roast the tomatoes until they burst, about 10 minutes. Roast the shrimp tray for 12 to 15 minutes, or until the shrimp are cooked through and the bacon is crisp and browned and the fat has been rendered.


      White Bean Salad with Cherry Tomatoes

      By: Amy Katz · Published: Jul 3, 2017 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

      White Bean Salad with Cherry Tomatoes is a delicious Mediterranean summer dish. And you only need 6 ingredients and 15 minutes to make this vegan recipe. Try it as a light meal with some crusty bread, or enjoy it as a side. It's perfect for potlucks!

      It doesn't get much easier than making this white bean salad.

      I love having tasty options like this when I don't feel like cooking.

      It's so easy to open a can of beans and combine it with some flavorful ingredients to make a healthy meal.

      And you may already have all the ingredients you need in your kitchen.

      What are white beans?

      You might see white beans sold as Great Northern, cannellini or white kidney, navy, or even baby lima beans.

      While they are technically different varieties and their flavors are subtly different, any of these legumes will work in this white bean salad.

      And since they have a very mild taste, I like to keep the other flavors simple so that they don't overpower the white beans.

      Summer flavors

      White Bean Salad is a great recipe for enjoying the flavors of the season.

      During the summer months, you'll always find tomatoes and basil in my house.

      There are so many ways you can use them to make tasty warm-weather meals.

      In addition, they are great together in salads such as Watermelon Tomato Basil Salad.

      In fact, I could eat a bowl of fresh tomatoes and basil and be perfectly happy!

      White Bean Salad Ingredients

      As previously mentioned, you may already have all the components of this salad in your kitchen.

      And if not, the ingredients are easily found at supermarkets.

      Here's what you'll need to make White Bean Salad:

      • a can of white beans (cannellini, Great Northern, and navy all work great)
      • cherry or grape tomatoes
      • fresh garlic
      • olive oil
      • red wine vinegar
      • salt
      • fresh basil

      For the fresh basil, I prefer to tear it in small pieces rather than chop it with a knife for this rustic recipe.

      A healthy part of the Mediterranean diet

      I always recommend keeping some cans of beans and fresh garlic in your pantry.

      Or even better, you can buy dried beans and make a few batches every week in your Instant Pot .

      Having some beans on hand makes putting together a delicious meal a breeze.

      This white bean salad is high in fiber and protein along with many vitamins and minerals.

      Other bean salads

      In addition to White Bean Salad, you may be interested in trying these easy recipes:


      White Bean and Roasted Shrimp Salad with Cherry Tomato Vinaigrette

      LAST UPDATED: February 12, 2019 PUBLISHED: March 5, 2009 By Pam Greer 28 Comments As an Amazon Associate I earn from qualifying purchases.

      Okay here are two words you don't often hear in the same sentence. Tyler Florence and easy. Wait, that's three words. Whatever. Don't get me wrong, I love and adore Tyler Florence, but the man likes pots and pans and lots of steps.

      So, when I came upon this simple little recipe in Tyler's Ultimate: Brilliant Simple Food to Make Any Time, I was smitten. I mean it only called for two baking sheets, and bacon, and shrimp. I repeat..2 baking sheets, and bacon, and shrimp. Oh yes.

      White Bean and Roasted Shrimp Salad with Cherry Tomato Vinaigrette
      Serves 4

      1 pound large shrimp, peeled and deveined
      4 slices bacon, cut crosswise into 1/2 inch pieces
      extra-virgin olive oil
      kosher salt
      8 fresh sage leaves
      cracked black pepper
      1 pint mixed red and yellow cherry or grape tomatoes
      1 can (14 oz) cannellini beans, drained
      1 tablespoon red wine vinegar
      1 bunch watercress, stems trimmed just above the rubber band

      Preheat the oven to 350. Arrange 2 racks in the oven.

      Arrange the shrimp in a single layer on half of a large baking sheet and put the bacon pieces on the other half. Drizzle with olive oil and season the shrimp with salt and scatter the sage leaves and pepper over all. Stick that into the oven and roast for 12 to 15 minutes, or until the shrimp are cooked through and the bacon is crisp and browned and the fat has been rendered.

      At the same time, on a second baking sheet, drizzle the tomatoes with olive oil, sprinkle with salt and pepper, and toss. Put the tomatoes in the oven and roast until they burst, about 10 minutes.

      Scrape the tomatoes, shrimp, bacon and any juices into a large bow. Add the beans, the vinegar, and a healthy drink of olive oil. Season with salt and pepper. Fold in the watercress.

      This was wonderful. Really the flavors married well, and it was so easy! This will be my entry for this week's Tyler Florence Fridays. Be sure and check out the round-up sometime Friday afternoon.


      Shrimp, Arugula, White Bean, Cherry Tomato Salad - Recipes

      Shrimp and White Bean Salad over Watercress

      This is a similar recipe to Holley’s and is adapted from Cooking Light .

      2 1/2 pounds large shrimp, peeled and deveined

      2 corn cobs, kernels cut off

      1/2 teaspoon freshly ground black pepper, divided

      2 (15-ounce) cans cannellini beans, rinsed and drained

      1/4 cup avocado oil (such as Elysian Isle)

      2 tablespoons fresh lemon juice

      3 tablespoons chopped fresh chives

      Sprinkle shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large skillet over medium high heat and coat with 1 tablespoon olive oil. Place shrimp and corn kernels in skillet and cook 3 minutes on each side or until done. Cool completely. Place shrimp, corn, and beans in a large bowl toss gently to combine.

      Combine oil and lemon juice, stirring with a whisk stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle dressing over shrimp mixture toss gently to combine.

      Arrange watercress on a large platter, and top with shrimp mixture. Sprinkle evenly with chives. Serve with lemon wedges, if desired.


      Zucchini & Cherry Tomato Quiches

      Filled with delicate sautéed zucchini and bright, plump cherry tomatoes, these quiches celebrate some of summer’s finest produce. On the inside, creamy ricotta turns the eggy filling light and silky, while buttery Fontina on top adds delightfully melty texture. A salad of tender, peppery arugula and more fresh cherry tomatoes (dressed with a touch of lemon, garlic and olive oil) strikes a perfect balance with the rich and crumbly quiches.

      Title

      Preheat the oven to 425°F. Wash and dry the fresh produce. Small dice the zucchini. Quarter the tomatoes. Cut off and discard any rind from the Fontina cheese small dice. Peel and mince the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the yellow rind of the lemon, avoiding the white pith mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, combine the lemon zest, ¼ of the garlic paste and the juice of all 4 lemon wedges season with salt and pepper to taste.

      In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and slightly softened. Add half the tomatoes and the remaining garlic paste season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened and the garlic is fragrant. Remove from heat.

      Crack the eggs into a medium bowl beat until smooth. Add the ricotta cheese and whisk to combine. Add the cooked vegetables season with salt and pepper. Whisk to thoroughly combine.

      Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the pie crusts (you may have extra filling). Evenly top with the Fontina cheese.

      Place the quiches in the oven and bake 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

      Just before serving, in a large bowl, combine the arugula, remaining tomatoes and as much of the garlic-lemon mixture as you’d like. Season with salt and pepper. Drizzle with olive oil and toss to combine season with salt and pepper to taste. Divide the baked quiches and salad between 2 plates. Enjoy!

      Tips from Home Chefs

      About Blue Apron

      Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

      We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

      Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

      Preheat the oven to 425°F. Wash and dry the fresh produce. Small dice the zucchini. Quarter the tomatoes. Cut off and discard any rind from the Fontina cheese small dice. Peel and mince the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the yellow rind of the lemon, avoiding the white pith mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, combine the lemon zest, ¼ of the garlic paste and the juice of all 4 lemon wedges season with salt and pepper to taste.

      In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and slightly softened. Add half the tomatoes and the remaining garlic paste season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened and the garlic is fragrant. Remove from heat.

      Crack the eggs into a medium bowl beat until smooth. Add the ricotta cheese and whisk to combine. Add the cooked vegetables season with salt and pepper. Whisk to thoroughly combine.

      Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the pie crusts (you may have extra filling). Evenly top with the Fontina cheese.

      Place the quiches in the oven and bake 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

      Just before serving, in a large bowl, combine the arugula, remaining tomatoes and as much of the garlic-lemon mixture as you’d like. Season with salt and pepper. Drizzle with olive oil and toss to combine season with salt and pepper to taste. Divide the baked quiches and salad between 2 plates. Enjoy!


      Fish and Seafood

      Roasted Salmon and Broccoli Rabe with Pistachio Gremolata
      Sesame Salmon with Grapefruit Slaw
      Black Rice Bowls with Roasted Salmon and Miso Dressing
      Glazed Salmon with Black-Eyed Peas, Walnuts, and Pomegranate
      Salmon Tacos with Collard and Radish Slaw
      Salmon Burgers with Asparagus and Lemon-Herb Sauce
      Braised Halibut with Coriander Carrots and Pearl Couscous
      Lemon-Poached Halibut with Roasted Fingerling Potatoes
      Cod in Saffron Broth with Chorizo and Potatoes
      Pan-Seared Cod with Herb-Butter Sauce and Roasted Green Beans
      Thai Curry Rice with Cod
      Cod Cakes with Garlic-Basil Aioli and Arugula-Celery Salad
      Blackened Snapper with Sauteed Spinach and Black Rice
      Roasted Trout with White Bean and Tomato Salad
      Seared Tuna Steaks with Wilted Frisee and Mushroom Salad
      Swordfish Kebabs with Zucchini Ribbon Salad
      Grilled Swordfish with Eggplant, Tomato, and Chickpea Salad
      Pan-Seared Scallops with Sugar Snap Pea Slaw
      Lemony Shrimp with Orzo, Feta, and Olives
      Seared Shrimp with Tomato, Avocado, and Lime Quinoa
      Garlicky Roasted Shrimp with Napa Cabbage and Orange Salad
      Quick Paella
      Clams with Pearl Couscous, Chorizo, and Leeks


      Pasta with shrimp, arugula, lemon and chili

      We discovered a great trick a few weeks ago that not only saves energy (electricity/gas) when you’re cooking pasta, it also greatly reduces the amount of heat and steam released during the cooking process (which is great for keeping your house cool on a hot day). All we did was add the pasta to a pot of rapidly boiling water for just 2 minutes, stirred, then turned off the heat and put a lid on. After 10 minutes the residual heat plus the trapped steam cooks the pasta to perfection.

      Since discovering this “trick” we’ve tried out the technique using several different pasta shapes — from fettuccine and fusilli to spaghetti and penne. Each time the pasta was cooked perfectly!

      You can use this method to cook the pasta in this dish, or you can use the conventional method, either way we think you’ll really enjoy this recipe. Once you’ve got the pasta cooking, it simply involves sautéing some fresh shrimp with chili, lemon zest, garlic and capers. After the pasta is cooked, you add some chopped arugula (rocket) to the bottom of the pot and top it with the hot drained pasta and shrimp (which wilts the arugula). Then you simply add a little lemon juice and extra virgin olive oil before tossing and serving.

      If you’re not a fan of shrimp, you can make this dish with sautéed scallops or chicken. You can also use fresh baby spinach leaves rather than arugula, and dried red chili flakes as an alternative to fresh red chili.


      Watch the video: Cold White Bean Herb Salad Recipe - Fast u0026 Easy Summer Bean Salad (September 2022).


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