Roasted Rosemary Shrimp with Arugula and White Bean Salad

  • carolfitz Posted: 06/01/10
    Worthy of a Special Occasion

    Superfast after the prep. Subbed shallot for red onion & combined salad ingredients (except for arugula) in advance. Plated greens first, topped with bean salad, then the hot shrimp. Great presentation. Rather than making garlic ciabatta, we've been baking small loaves using the basic recipe from "Artisan Bread in Five Minutes a Day."

  • pogomiss Posted: 08/02/10
    Worthy of a Special Occasion

    Needed something. I love rosemary and the arugula adds bite. I added dijon as another contributor suggested. Maybe grilling instead of roasting? OK, didn't wow. Very fast. Will trying roasting for more flavor.

  • skspillman Posted: 06/29/09
    Worthy of a Special Occasion

    I will definitely make this again. I used dried rosemary instead of fresh. Salad and shrimp were flavorful and filling. I also made the garlic ciabatta bread--I found that there wasn't enough garlic flavor to the bread if I followed the recipe exactly.

  • Anniemacattack Posted: 08/03/09
    Worthy of a Special Occasion

    Great recipe loved also by boyfriend. Beans are a major plus, adding protein. I mixed spinach in with arugula as it can be too peppery, delish dish, definitely recommend and will make again. Baked shrimp turned out better than I expected!

  • Saecca Posted: 08/31/09
    Worthy of a Special Occasion

    What a great salad. I used medium shrimp because it was on sale, but they baked up just as good (with a little adjustment on time). The marinade on the shrimp is wonderful. The beans add another layer of healthy goodness. My market ran out of ciabatta bread, but I served it with a rosemary, corn and peppercorn loaf grilled with olive oil, and it was a great compliment. I would add more arugula next time simply because I love salad and my medium shrimp were a bit over powering.

  • LianeH Posted: 03/10/10
    Worthy of a Special Occasion

    Loved the roasted shrimp. Unless you really like tart lemon, add more OO to the dressing. 3 parts oil to 1 part acid. So I upped the OO to 5 Tbsp to 2 Tbsp lemon juice. Also added 2 tsp whole grain dijon must. Used spinach and arugula mix...Delicious, light and healthy.

  • cevamal Posted: 05/30/09
    Worthy of a Special Occasion

    We all enjoyed this and I will make it again. The kids (3 & 5) just ate the shrimp--they're not big salad eaters.

  • BajaBullDawg Posted: 06/12/09
    Worthy of a Special Occasion

    Rosemary good idea. Maybe I've lived too long in Mexico....directions for time cooked too long for me. Very good flavor. I will always buy rosemary in the States and take w/ me to Baja.

  • hungrybutskinny Posted: 06/18/09
    Worthy of a Special Occasion

    I did not like this salad maybe because the shrimp had to be baked, which did not taste that great, this is why this recipe gets only two stars.

  • dunlappcg Posted: 06/16/09
    Worthy of a Special Occasion

    FANTASTIC!!!!!! Prepared this last night and my husband and I loved it. I have just enough for my lunch tomorrow. Followed the recipe exactly. It was the prefect, light dish for a hot summer night...actually for anytime. The flavor was absolutely delicious. Can't wait until lunch!!!

  • tara31 Posted: 04/29/10
    Worthy of a Special Occasion

    This was a wonderful, light salad! I added extra rosemary to the marinade and served over a mix of greens with herbs and drizzled the sauce the shrimp cooked in over the salad. For a main dish salad, I also added homemade asiago croutons and soy bacon - the light dressing of olive oil and lemon is fabulous!

  • shannibo Posted: 06/13/09
    Worthy of a Special Occasion

    I really enjoyed this! I used dried rosemary, because I forgot to buy fresh at the store. Other than that, I followed the recipe completely. This is a salad that I would crave (and go back to order, again and again) if I found it at a restaurant. The flavors were excellent. I would proudly serve it to company.

  • sarahmariestone Posted: 08/25/09
    Worthy of a Special Occasion

    LOVED THIS! I actually made the shrimp my own way (sauteed in small amount 'country crock' with garlic powder, kosher salt, and pepper - then chilled in fridge while I assembled the salad). But, the salad dressing and the combination of flavors (onion, beans, greens, shrimp) was so fresh and wonderful. Have already made again. No need to have anything with this - it's a meal on its own. Great for company and SUPER easy!

  • cturner Posted: 03/02/10
    Worthy of a Special Occasion

    Love this salad, but felt the need to alter the dressing a bit to help balance the bitterness of the arugula....so, I added just a dash of dijon mustard and a little artificial sweetner (I used Splenda, but Truvia, Sweet n' Low or Equal would do). Five stars after the alteration! Would definitely eat as a healthy choice entree or serve to guests with dinner or a luncheon entree.

  • mjmmjk Posted: 03/11/10
    Worthy of a Special Occasion

    Think I would add the mustard next time as others had suggested. It was just nothing special, the spicy greens were just about all the flavor tasted.

  • JKL137 Posted: 05/11/10
    Worthy of a Special Occasion

    Really liked this simple salad and have made it several times. I serve it with with roasted herb potatoes.

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