Not Just Another Shrimp Recipe PDF Print E-mail
Monday, January 10, 2011 00:00

Shrimp, cannellini beans, cannellini salad

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Laura
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Shrimp are very versatile and adaptable, so they’re easy to incorporate into your diet. Shrimp cocktail is the perfect healthy snack to satisfy those afternoon, pre-dinner hunger pains without overstuffing yourself. They’re also a great addition to any salad, providing protein in an otherwise vegetarian meal. This is a fantastic recipe great as a lunch, appetizer or light dinner. If you’re going for a more hands-on meal, throw the salad into a pita pocket for a texturally pleasing sandwich. You can easily adjust the recipe using whatever beans available.

Shrimp and Cannellini Salad
15 oz can of cannellini beans
2 tablespoons extra virgin olive oil
2 garlic cloves, chopped
Flaked red pepper
2 celery sticks, thinly sliced
10 oz peeled shrimp
Zest and juice of 1 lemon
1 cup wild arugula

Rinse the beans under cold water and heat in a small saucepan until tender to the bite. In a bowl, place the oil, chopped garlic and flaked red pepper. Stir in the warm beans and celery and season with salt and pepper then allow the salad to cool to room temperature. Once cool, stir in the shrimp, lemon zest, and juice and toss in the arugula.  Serve immediately.

Adapted from: Fresh Italian by Marina Filippelli


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