Shrimp and White Bean Salad with Lemon Dressing
Shrimp and White Bean Salad with Lemon Dressing is a delicious way to enjoy the bounty of Maine’s shrimp season.
Ingredients
- 1 pound uncooked, peeled & deveined, Maine shrimp
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme or 1 teaspoon chopped, fresh rosemary
- 6 tablespoons extra-virgin olive oil
- 1 pound kale, cabbage, or mixed chicories greens (endive, radicchio, escarole) – finely chopped
- 1/4 cup chopped parsley
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups cooked white beans (15 ounce can, drained & rinsed)
- Sea salt and fresh pepper to taste
Instructions
- Toss the shrimp, minced garlic, and thyme in a medium bowl and set aside.
- To prepare the dressing, whisk together 4 tablespoons olive oil, parsley, the lemon zest and juice in a small bowl. Season to taste with sea salt and fresh pepper. Set aside.
- Heat a large frying pan over medium high heat. Add 1 tablespoon of olive oil and about 1/3 of the greens. Cook, stirring frequently with tongs, until the greens start to wilt, about 30 – 45 seconds. Transfer to a large bowl. Wilt the remaining greens, adding more oil as necessary. Reduce the heat under the pan. Add the shrimp and cook, turning with the tongs, and cook until pink, about 1 minute. Add the beans and wilted greens, cooking until warm. Return to bowl and toss with the lemon dressing. Serve immediately.
- Makes four servings.
Cheryl's Notes
Nutritional analysis per serving: 424 calories, 30 grams protein, 20 grams carbohydrates, 27 grams fat, (0 grams trans fat), 770 mg. sodium, 8 grams fiber.