Warm Shrimp Salad with White Beans and Arugula Recipe

Warm Shrimp Salad with White Beans and Arugula Recipe

  • 2 ounces (¼ cup) extra virgin olive oil
  • ½ clove garlic, very thinly sliced
  • ½ red onion, thinly sliced
  • 1 pinch fresh rosemary, chopped
  • Salt, pepper, and crushed red pepper flakes
  • 16 large shrimp, shelled and deveined
  • 1 cup cooked white beans, preferably cannellini (canned may be substituted)
  • 2 plum tomatoes, cut into medium dice
  • 4 ounces (½ cup) Clear Vegetable Stock (chicken stock can be substituted)
  • 2 loosely packed cups arugula (2 large handfuls), cleaned
  • Juice of 1 lemon
  1. Heat olive oil and garlic in a medium sauce pot over high heat and cook until the garlic begins to turn golden brown.
  2. Add the onion and cook for 1 minute.
  3. Add the rosemary.Add salt, pepper, and crushed red pepper flakes to taste.Add the shrimp and cook for 1 to 2 minutes, until the shrimp just start to turn color but are not completely cooked.
  4. Add the beans, tomatoes, and the vegetable stock and simmer 2 minutes.(If you are using the canned beans, add only the stock and the tomatoes.)
  5. Add the canned beans now, if you are using them.
  6. Add the arugula and simmer 30 seconds to 1 minute, until slightly wilted.
  7. Squeeze the lemon into the warm salad and taste for seasoning.
  8. Let salad cool slightly, then divide between four small bowls and serve while still warm.
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