Mediterranean Shrimp Salad With Cannellini Beans
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8
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Calories
213 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Shrimp Salad With Cannellini Beans
Description
Mediterranean Shrimp Salad With Cannellini Beans features shrimp gently poached in a perfumed broth of white wine, lemon, dill, bay leaves, peppercorns, and salt. The poaching method ensures shrimp are tender and subtly flavored without overcooking. Combined with creamy cannellini beans, peppery arugula, halved cherry tomatoes, and thinly sliced red onion, the salad has contrasting textures and fresh flavors. The dressing, made from extra virgin olive oil, champagne vinegar, lemon juice and zest, garlic, whole grain mustard, dill, salt, and freshly ground pepper, ties the ingredients together with a tangy and slightly sharp taste.
The salad assembles by tossing shrimp and beans in half the dressing to marinate, then adding fresh greens and vegetables before adjusting seasoning. This layering allows the key components to soak up the flavors while maintaining crispness in the arugula and tomatoes. The dish fits well as a light meal on its own or a refreshing side during warmer months.
Planning ahead is encouraged; the shrimp and beans benefit from sitting in the dressing for one to two days, enhancing the overall flavor without sacrificing freshness once the arugula is added at serving.
Ingredients
- 2 lemon one for the poached shrimp and one for the dressing, plural
- ½ cup white wine
- 2 prigs dill fresh
- 2 bay leaf
- 2 teaspoons kosher salt , divided
- 8 black peppercorns whole
- 8 ounces Shrimp frozen with tails removed, shelled; medium size
- ½ cup extra virgin olive oil
- ¼ cup champagne vinegar
- 3 garlic pressed or minced, cloves
- 2 tablespoons whole grain mustard
- ½ teaspoon black pepper freshly ground
- 3 cups arugula baby leaves
- 2 cups cherry tomato halved
- 1 ½ cups cannellini beans or 1 15-ounce can drained and rinsed, cooked
- ⅓ cup dill chopped, fresh
- ¼ red onion thinly sliced, medium
Instructions
- Bring a medium size pot of water to a boil with the juice of 1 lemon plus the reserved lemon halves, white wine, fresh dill sprigs, bay leaves, 1 teaspoon of kosher salt, and peppercorns. Add the frozen shrimp to the pot and turn off the heat. Poach the shrimp in the liquid until they turn pink and are cooked through, then strain and discard the lemons, bay leaves, peppercorns and dill sprigs. Set aside to cool.
- Meanwhile, combine the olive oil, lemon zest and juice of the last lemon, champagne vinegar, garlic, whole grain mustard, half of the chopped dill, and remaining teaspoon kosher salt and the freshly ground pepper in a small bowl or glass jar with a lid. Whisk or shake well.
- Add the shrimp and beans to a large bowl and toss with half of the dressing then let sit to absorb the flavors for 10 minutes or so. Add the arugula, halved tomatoes, and red onion and toss with more dressing to taste. Season with more kosher salt and freshly ground black pepper to taste and sprinkle with more fresh dill. Serve chilled.
Notes
- Prepare the shrimp and beans with dressing 1-2 days in advance to enhance flavor absorption.
- Add arugula right before serving to preserve its texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 926mg | 39% |
| Potassium | 215mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 527IU | 11% |
| Vitamin C | 28mg | 31% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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