Sustainable Choice. Roasting shrimp in the oven is a hands-off route to bringing out robust flavor; the method also helps prevent overcooking, keeping shrimp tender. Prep tip: It's easier to grate the rind before juicing the lemon.
2 tablespoons plus 4 teaspoons olive oil, divided
3 tablespoons fresh lemon juice, divided
1/4 teaspoon kosher salt, divided
1 pound peeled and deveined large shrimp
1 cup finely chopped red onion
1 (15-ounce) can cannellini beans, rinsed and drained
1/4 cup unsalted chicken stock
1 teaspoon finely grated lemon rind
4 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint
1 ounce feta cheese, crumbled (about 1/4 cup)
How to Make It
Preheat oven to 450°.
Combine 2 teaspoons oil, 1 tablespoon lemon juice, and 1/8 teaspoon salt in a dish. Add shrimp; toss to coat. Set aside.
Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add onion; sauté 2 minutes. Stir in beans, stock, and remaining 1/8 teaspoon salt; cook 3 minutes.
Arrange shrimp on a baking sheet; roast at 450° for 4 minutes.
Combine remaining 2 tablespoons oil, remaining 2 tablespoons lemon juice, rind, vinegar, mustard, and black pepper in a bowl. Pour half of oil mixture over beans; toss. Stir in mint. Divide evenly among 4 plates; sprinkle with feta. Arrange shrimp alongside. Top with remaining oil mixture.
I was hesitant at first to make this due to some of the negative reviews, and I'm so glad I ignored them. It was a very good, quick and easy dish. Made exactly as written and served with grilled sweet peppers and asparagus. Made great leftovers too and the extra bean sauce was also tasty on the grilled veggies. Would definitely make again even on a weeknight.
I made this for a ladies night at my house. It was delicious and got rave reviews. I decided to make it again for my daughters birthday party with family but we had 20 people so it was going to be costly with the shrimp. I subbed in grilled chicken and actually put the whole dish out over arugula and it was amazing. I've already sent the link to the recipe (by request) for five people since the party. Love the lemon and minty flavors and the texture of the beans...delish :) I did add more dijon and lemon juice to the dressing, felt like it needed a little more flavor.
I made this recipe today and it was extremely acidic with the combination of 4 teaspoons of balsamic vinegar and lemon juice. The balsamic vinegar overpowered the other lovely flavors in this dish. If I make this again, I would definitely cut out the vinegar.