error This forum is not active, and new posts may not be made in it.
Donna Zuehl

2077 Posts
Invite Me as a Friend
Top 100 Poster
Person Of The Week
Grilled Shrimp Salad with Argula and White Beans
3/5/2009 10:26:54 PM
This one sounds yummy so I am sharing it with my Adlandpro friends.

Grilled Shrimp Salad With Arugula and White Beans
Serves 8

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.

Nutrition Per Serving

Total fat 8 g
Saturated fat 1 g
Cholesterol 101 mg
Sodium 522 mg
10 g
2 g
16 g
2 g

From the Diabetes Menu Cookbook: Delicious Special-Occasion Recipes for Family and Friends by Barbara Scott Goodman and Kalia Doner


Like us on Facebook!