Best Roasted Rosemary Shrimp Warugula And White Bean Salad On Garlic Recipes
ROASTED ROSEMARY SHRIMP W/ARUGULA AND WHITE BEAN SALAD ON GARLIC
Baked shrimp, marinated in fresh rosemary, lemon juice, and garlic, top a crisp salad of arugula drizzled with a homemade lemon-and-garlic vinaigrette. Serve with garlic ciabatta.
Provided by JackieOhNo
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°.
- To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
- To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
- To prepare garlic ciabatta: Heat olive oil in a small saucepan over medium-low heat. Add garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.
WHITE BEAN AND ARUGULA SALAD
Steps:
- The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
- Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
- Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.
SHRIMP WITH HERBY WHITE BEANS AND TOMATOES
This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with garlic toast.
Provided by David Tamarkin
Categories #cook90 Shrimp Dinner Bean Tomato Quick & Easy Healthy Quick and Healthy Seafood Shellfish
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes. Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1-2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.
- Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.
ROASTED ROSEMARY SHRIMP WITH ARUGULA & WHITE BEAN SALAD RECIPE - (4.5/5)
Provided by á-28943
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done. To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates. GARLIC CIABATTA: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.
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