Fragrant fresh rosemary and mild cannellini beans are a fantastic duo. You can also mash the two together for crostini or stir them into soup. Add the rosemary to the dressing rather than to the simmering pot of beans so its flavor doesn't overpower. Poaching shrimp in the shells helps keep the shrimp from overcooking.

Robin Bashinsky
This Story Originally Appeared On


Jennifer Causey

Recipe Summary

15 mins
30 mins
Serves 4 (serving size: about 2 cups)


Ingredient Checklist


Instructions Checklist
  • Bring 8 cups water and wine to a boil in a large saucepan. Add shrimp; cook 4 minutes or just until opaque. Drain; rinse under cold water. Drain. Peel shrimp; discard shells.

  • Combine rind, juice, rosemary, mustard, and red pepper in a bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add shrimp, beans, tomatoes, and onion to oil mixture; toss to coat. Add arugula to shrimp mixture; toss gently to combine.

Nutrition Facts

439 calories; fat 20g; saturated fat 3g; mono fat 0g; poly fat 0g; protein 29g; carbohydrates 38g; fiber 12g; cholesterol 0mg; iron 0mg; sodium 321mg; calcium 0 23% DV; potassium 0 30% DV; sugars 4g; added sugar 0g.