Best Shellfish Fennel And White Bean Salad Recipes

Tuna, White Bean and Fennel Salad image

Provided by ImPat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 (400 g) cannellini beans (rinsed and drained)
3 egg tomatoes (deseeded, chopped)
1 head fennel (medium, trimmed finely chop bulb and roughly chop fronds)
1 red onion (small, chopped)
1/2 yellow pepper (bell pepper, chopped)
3 tablespoons white vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon ground black pepper (fresh)
400 g tuna steaks
nonstick cooking spray
60 g salad leaves (mixed)
6 slices sourdough bread (to serve)

Steps:

In a large bowl, combine the beans, tomatoes, fennel, 1 tablespoon of the fennel fronds, red onion and capsicum (bell pepper), sed aside.
In a small, screw top jar, put the vinegar, lemon juice, oil and pepper and shake to combined well.
Pour the dressing over the bean mixture and toss lightly to combine.
Cover and set aside for 30 minutes to allow the flavours to develop.
Now preheat a barbecue chargrill or char-grill pan on medium.
Spray both sides of the tuna with the cooking spray. Cook for 3-4 minutes each side or until just cooked, transfer to a plate and cover loosely with foil and set aside for 5 minutes to rest.
Using a fork break the tuna into bite size pieces.
Toss tuna with the bean mixture.
Arrange serving plates with salad leaves and then arrange tuna mix on top and then sprinkle over a few fennel fronds and serve with the bread.

Fennel and White Bean Salad image

Provided by Gingerbear

Categories Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 cups cooked white beans, such as cannellini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme leave
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1 fennel bulb, thinly sliced lengthwise
1/4 lb pecorino romano cheese, shaved or grated
1/2 cup raw almonds, toasted
1/4 cup flat leaf parsley

Steps:

In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper.
Marinate at room temperature 2 hours.
Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.
Transfer to a platter or serving bowl.

Chipotle-Shrimp Tacos with Fennel and Beans image

Provided by Lauryn Tyrell

Time 1h5m

Number Of Ingredients 12

2 tablespoons minced garlic (from 5 to 6 cloves)
Kosher salt and freshly ground pepper
2 tablespoons finely chopped chipotles in adobo, plus 1 tablespoon sauce
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound large shrimp, peeled and deveined, tails removed
2 tablespoons finely chopped fresh cilantro stems, plus 1/4 cup leaves for serving
1 can (15 ounces) pinto beans, drained and rinsed
1 lime, halved
Vegetable oil, for grill
12 flour tortillas (each 6 inches)
1 small fennel bulb, halved, cored, and thinly sliced (about 2 cups)
Sour cream, for serving

Steps:

With the side of a heavy knife, mash 1 tablespoon garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl; stir in chipotles and sauce and 1 tablespoon olive oil. Add shrimp and toss to coat. Let stand at least 15 minutes (or refrigerate in an airtight container up to 1 day).
Heat remaining 2 tablespoons olive oil in a skillet over medium. Add remaining 1 tablespoon garlic and cilantro stems; cook until fragrant and garlic is just golden, about 1 minute. Stir in beans and 1/2 cup water. Season with salt and pepper. Reduce heat and simmer, mashing some beans with the back of a spoon, until liquid has mostly evaporated, 3 to 5 minutes. Season to taste and squeeze half of lime over top. Remove from heat; cover to keep warm.
Heat grill to high. Thread shrimp onto metal or presoaked wooden skewers (2 to 3 a skewer). Brush grates with vegetable oil. Grill shrimp, undisturbed, until charred in spots and easily lifted from grates, about 2 minutes. Using tongs, flip skewers and cook until shrimp are opaque, about 1 minute more. Transfer to a plate; tent with foil.
Blister tortillas over direct heat, flipping once, about 30 seconds each. Wrap in a clean towel to keep warm. Just before serving, toss fennel with juice of remaining lime half and a generous drizzle of olive oil; season with salt and pepper. To serve, pile tortillas with beans, fennel slaw, and a shrimp skewer. Top with cilantro leaves and sour cream.

Tuscan Shrimp with White Beans image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Steps:

Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.