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Shrimp & Cannellini Bean Salad

5 Tbsp oil – I used olive oil but coconut would be good too

2 Tbsp cider vinegar – I ended up using regular white vinegar because we were anchored out and that’s all that was on board.  I had to find it in the head cabinet. (Used for the cleaning the head system but no worries it was not contaminated lol, everything on a boat has to be multi purpose!l)

1 Tbsp Dijon mustard

½ to 1 Tbsp fresh herb of choice.  The original recipe called for tarragon but since it’s not a personal favorite I tried for basil.  The store was out of fresh basil except for a plant.  Couldn’t bring that on the boat so settled for dry.  

Salt & freshly ground pepper – added a pepper grinder too.

16 oz can cannellini beans, drained and rinsed

Large or jumbo shrimp.  I used previously frozen but recommend fresh.  The amount depends on if you’re serving 2 or 4 with this recipe. 

1 clove minced garlic

2 fresh scallions

Crushed red pepper flakes

Fresh lettuce or baby spinach

Mix vinegar, mustard, herb, salt, and pepper.  Whisk in 4 Tbsp of the oil

Add the remaining tbsp of oil to pan with garlic and beans and red pepper flakes to taste.  Sauté lightly and set aside so won’t be too hot. 

I skewered the shrimp lightly salted and peppered (red pepper flakes here too would be good but I had to keep things calm for Wayne) and grilled them until just done.  You could also sauté them with the garlic and beans but I wanted that grill flavor. I’m obsessed with grilling even though I’m no master at it.

Add the shrimp to the cooled beans along with the vinaigrette.  Add chopped scallions.  Tomatoes would be good too but one of us doesn’t like them. (Who me? at least I like ketchup!)

Arrange baby spinach on plate and spoon shrimp and bean mixture on top.

Add some bread and wine and you have a nice lunch or dinner.  Especially good during the hot summertime when heavy meals just don’t sit well.

Another idea with this basic recipe could be:
Black beans instead of cannellini and cilantro as the herb.  Maybe a jalapeño or two.

Enjoy

Teresa (Wayne)

 

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