Herbed Shrimp and White Bean Salad

Photo: Johnny Autry; Styling: Cindy Barr
This delicious shrimp salad recipe will leave you begging for more. We love the addition of white beans to add depth to the salad.

Yield:

Serves 4 (serving size: 6 shrimp and about 1 cup arugula mixture)

Recipe from

Nutritional Information

Calories 276
Fat 6.7 g
Satfat 1 g
Monofat 3.6 g
Polyfat 1.3 g
Protein 30 g
Carbohydrate 23.3 g
Fiber 5.5 g
Cholesterol 172 mg
Iron 4.7 mg
Sodium 581 mg
Calcium 147 mg

Ingredients

4 teaspoons sherry vinegar
4 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
2 teaspoons minced fresh garlic
1 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
2 cups loosely packed arugula
1 cup trimmed watercress
1 cup grape tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 tablespoon honey
1 teaspoon water
24 peeled and deveined medium shrimp (about 1 pound)
Cooking spray
1/4 teaspoon salt

Preparation

1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.

2. Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.

Note:

Sustainable Choice

Christine Burns Rudalevige,

August 2012