Best Warm Shrimp And Beans Recipes

WARM SPINACH SALAD WITH CANNELLINI BEANS AND SHRIMP

WARM SPINACH SALAD WITH CANNELLINI BEANS AND SHRIMP image

Categories Salad Bean Leafy Green Shellfish Bacon

Yield 4

Number Of Ingredients 9

Ingredients

1/2 pound baby spinach (7 cups)
3 slices of bacon, cut crosswise into 1/2-inch strips
1 pound shelled and deveined large shrimp
Kosher salt and freshly ground pepper
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 small shallot, minced
1 tablespoon Dijon mustard
1/4 cup red wine vinegar

Steps:

Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain off all but 2 tablespoons of the bacon fat. Season the shrimp with salt and pepper and cook it with the bacon over moderately high heat until just white throughout, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Scrape the shrimp and beans onto the bed of spinach. In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and serve.

WARM SHRIMP AND BEANS

Warm Shrimp and Beans image

Provided by Florence Fabricant

Categories dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 pound dried cannellini beans
Salt and freshly ground black pepper
7 tablespoons extra-virgin olive oil
20 jumbo shrimp, shelled and deveined
2 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary leaves
1 cup diced ripe tomatoes

Steps:

Cover beans with cold water to a depth of 2 inches above the beans. Soak for 4 hours or overnight.
Drain the beans and place in a saucepan. Cover with cold water to a depth of 2 inches above the beans, bring to a boil, skim the surface, then lower the heat to medium. Cook the beans until they are tender, about 45 minutes. Drain, reserving 1/3 cup of the cooking liquid. Season the beans with salt and pepper to taste.
Have four plates ready. Heat 2 tablespoons of the oil in a large skillet, add the shrimp and stir in the oil until golden on both sides, approximately 2 to 3 minutes. Add the garlic, rosemary, tomatoes, beans, reserved 1/3 cup of liquid from the beans and salt and pepper to taste. Cook, stirring gently for 2 minutes. Remove from heat and add remaining oil.
Divide among the plates, arranging five shrimp on each like spokes of a wheel and mounding the bean mixture in the center. Serve.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 25 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 2 grams, TransFat 0 grams