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Grilled Shrimp Salad with Argula and White Beans 3/5/2009 10:26:54 PM
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This one sounds yummy so I am sharing it with my Adlandpro friends.
| Grilled Shrimp Salad With Arugula and White Beans |
| Serves 8 |
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This
combination of garlicky grilled shrimp, savory white beans and pungent arugula
serves as a main course for a summer lunch or dinner.
1 cup white
beans, picked over and rinsed*
2 cups 99% fat-free chicken broth
2 cups
water
1 medium yellow onion, peeled
2 small carrots, peeled and cut in
half crosswise
½ cup extra virgin olive oil
2 garlic cloves, thinly
sliced
1 tablespoons chopped fresh rosemary
2 tablespoons dry white
wine
3 tablespoons balsamic vinegar
Kosher salt and freshly ground black
pepper to taste
1½ pounds large shrimp, peeled and deveined (about 32 to 36
pieces per pound)
2 tablespoons fresh lemon juice
1 bunch arugula, rinsed
and stemmed
* Editor’s note: Nothing tastes quite like beans cooked from
scratch, but you can always opt for drained, canned white beans.
1. If you use dried beans, as the
recipe calls for: Put the beans in a medium bowl and add cold water to cover by
2 inches. Soak for 6 to 8 hours (or overnight). Change the water once or twice
during soaking.
2. Drain the beans and put them in a stockpot. Add the
chicken broth, water, onion and carrots. Bring to a boil over high heat, then
reduce the heat, cover and simmer, stirring occasionally, until just tender, 50
to 60 minutes. Be careful not to overcook the beans.
3. Drain and rinse
the beans. Discard the onion and carrots. Place the beans in a large
bowl.
4. Meanwhile, make the marinade for the shrimp. Put ¼ cup of the
olive oil, garlic, rosemary, wine, 1 tablespoon vinegar, and salt and pepper to
taste in a large glass or ceramic bowl and whisk together. Rinse the shrimp and
pat them dry. Add the shrimp to the bowl and stir gently to coat with marinade.
Cover and refrigerate for 1 hour, stirring occasionally.
5. Remove the
shrimp from the marinade and arrange them for cooking on the grill or in the
oven.
6. On the grill: Prepare
gas or charcoal grill. If you are using a gas grill, the fire should be
medium-hot. With a charcoal grill, the coals should be covered with a light
coating of ash and glow deep red. In a wok grill topper, grill the shrimp until
golden brown (5 to 7 minutes). Turn them at least once while cooking. In the oven: Arrange the shrimp in a
foil-lined broiler tray and cook under the broiler. Cook for 5 to 7 minutes,
turning once while cooking.
7. Add the shrimp to the beans, sprinkle with
lemon juice. Add the arugula; toss together.
8. Mix the remaining 2
tablespoons of vinegar and the remaining ¼ cup of olive oil together in a small
bowl. Pour the mixture over the salad and toss. Taste and adjust the seasonings.
If necessary, toss again.
9. Serve chilled or at room
temperature.
Calories
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95
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| Total fat |
8 g |
| Saturated fat |
1 g |
| Cholesterol |
101 mg |
| Sodium |
522 mg |
Carbohydrate
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10 g
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Sugar
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2 g
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Protein
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16 g
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Fiber
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2 g |
From the Diabetes Menu Cookbook: Delicious Special-Occasion
Recipes for Family and Friends by Barbara Scott Goodman and Kalia
Doner |
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