White Bean And Shrimp Salad With Tarragon Vinaigrette Food

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TANGY TARRAGON SHRIMP SALAD



Tangy Tarragon Shrimp Salad image

This shrimp salad reminds me of one of the great lunches of my life, sitting on the front porch of the wonderful grocery in Seaside, Florida...plump, pink shrimp in a fresh tarragon dressing spooned onto saltine crackers, with an ice cold beer, and great friends. From the Pat Conroy Cookbook.

Provided by KathyP53

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb shrimp, peeled and deveined (21-25 shrimp or lb.)
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon finely minced fresh tarragon
1 teaspoon fresh lemon juice
1 teaspoon tarragon vinegar
1/4 cup finely diced celery
1/4 cup finely minced scallion
1 teaspoon coarse salt
1/2 teaspoon fresh ground white pepper

Steps:

  • In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake colander to drain any excess water.
  • In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
  • In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.

Nutrition Facts : Calories 128.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 147.9, Sodium 1287.1, Carbohydrate 4.5, Fiber 0.4, Sugar 1, Protein 16.1

WHITE BEAN SALAD WITH SHRIMP AND SUN-DRIED TOMATO VINAIGRETTE



White Bean Salad with Shrimp and Sun-Dried Tomato Vinaigrette image

Provided by Food Network

Time 2h15m

Yield serves 6

Number Of Ingredients 10

1 cup olive oil
1/2 cup red wine vinegar
2 tablespoons finely minced garlic
1/2 cup chopped sun-dried tomatoes, oil packed preferred
2/3 cup finely chopped red onions
1/2 cup chopped fresh basil
1 pound medium shrimp, shelled and deveined
1 cup white beans,
6 cups water
Salt and freshly ground black pepper

Steps:

  • Put the white beans in a pot with cold water and bring up to a boil. Boil for 2 minutes, then remove from the heat and let rest for 1 hour. Pour off water and add 6 more cups cold water. Bring up to a boil and simmer the beans until tender but not soft. Add 1 teaspoon salt halfway through cooking time. Drain the beans and transfer to a mixing bowl. While warm, dress with 1/3 cup of the olive oil, 1/4 cup of the vinegar, and salt and pepper.
  • Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and sun-dried tomatoes for just a minute or two. Add half this mixture to the beans and mix well.
  • When the beans are cool, add the chopped onions. Season with salt and vinegar to taste. Combine the rest of the sun-dried tomato oil with the remaining 4 tablespoons of vinegar.
  • To cook the shrimp, saute in the reserved sun-dried tomato vinaigrette or broil and then toss with the vinaigrette before placing atop bean salad.
  • Just before serving fold in 1/4 cup chopped basil and top with the cooked shrimp that have been tossed in the sun-dried tomato vinaigrette.

WHITE-BEAN-AND-SHRIMP SALAD WITH TARRAGON VINAIGRETTE



White-Bean-And-Shrimp Salad With Tarragon Vinaigrette image

Provided by Molly O'Neill

Categories     brunch, dinner, lunch, salads and dressings, main course

Time 1h

Yield Four servings

Number Of Ingredients 15

1 cup navy beans, soaked in water overnight and drained
4 cups water
2 sprigs fresh thyme
1 bay leaf
1 clove garlic, peeled and crushed
1 pound shrimp, cooked and shelled
1 cup slivered fennel
1 teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped fresh chives, for garnish
4 teaspoons Sherry vinegar
4 teaspoons olive oil
2 tablespoons chopped fresh tarragon
1/4 teaspoon salt
Freshly ground pepper to taste

Steps:

  • To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender but not mushy, about 45 minutes. Drain and remove thyme, bay leaf and garlic. Place in a large bowl and set aside until cool. Toss in the shrimp, fennel, salt and pepper.
  • To make the vinaigrette, whisk together all ingredients. Toss with the salad. Divide among 4 plates, garnish with the chives and serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 3 grams, TransFat 0 grams

TARRAGON SHRIMP SALAD



Tarragon Shrimp Salad image

Provided by Ina Garten

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

2 pounds (16- to 20-count) peeled and deveined shrimp (2 1/2 pounds in the shell)
3 tablespoons Pernod liqueur
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1 cup small-diced celery
3/4 cup thinly sliced scallions, white and green parts (4 scallions)
2 tablespoons minced fresh tarragon leaves, plus extra for garnish
2/3 cup good mayonnaise, such as Hellmann's

Steps:

  • Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
  • Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
  • Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

SHRIMP, CELERY, AND WHITE-BEAN SALAD



Shrimp, Celery, and White-Bean Salad image

Provided by Ian Knauer

Categories     Salad     Bean     Sauté     Quick & Easy     Dinner     Lunch     Shrimp     Celery     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

2 pounds large peeled shrimp (not cooked)
2 garlic cloves, finely chopped
5 tablespoons extra-virgin olive oil, divided
1 (19-ounces) can white beans such as cannellini, rinsed and drained
3 celery ribs, thinly sliced diagonally
3 cups packed baby arugula (3 ounces)
2 tablespoons fresh lemon juice

Steps:

  • Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté shrimp, stirring occasionally, until just cooked through, about 3 minutes. Meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in a bowl.
  • Add shrimp with any juices and toss.

CANNELLINI SHRIMP SALAD



Cannellini Shrimp Salad image

A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.

Provided by P-Pok

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 4h20m

Yield 4

Number Of Ingredients 10

¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon sugar
¼ teaspoon dried cilantro
¼ teaspoon dried basil
¼ teaspoon dried tarragon
1 (15 ounce) can white kidney beans, drained and rinsed
1 roma (plum) tomato, diced
¼ red onion, diced
¾ pound cooked tiny shrimp

Steps:

  • In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
  • In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
  • Cover and refrigerate several hours, or overnight, to develop flavors.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 17 g, Cholesterol 166 mg, Fat 14.9 g, Fiber 4.4 g, Protein 22.1 g, SaturatedFat 2.1 g, Sodium 410.3 mg, Sugar 0.7 g

WHITE BEAN AND SHRIMP SALAD



White Bean And Shrimp Salad image

Provided by Molly O'Neill

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 3h40m

Yield Four servings

Number Of Ingredients 12

1/2 pound white beans
1 teaspoon salt, plus more to taste
1 bay leaf
1 pound medium-size shrimp, shelled and cleaned
1/2 teaspoon cayenne pepper
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 clove garlic, peeled and minced
1 white onion, peeled and minced
1/4 cup minced parsley
1 tomato, seeded and cut into 1/2-inch dice
1 teaspoon freshly ground pepper, plus more to taste

Steps:

  • Cover the beans with cold water. Set aside to soak overnight. Drain, rinse under cold water and place in a heavy-bottomed pot. Add 2 cups cold water, 1/2 teaspoon salt and the bay leaf. Simmer until tender, about 1 1/2 hours.
  • Place the shrimp in a large nonstick skillet. Add the cayenne and cook over medium-low heat until the shrimp is cooked through, about 5 minutes. Set aside to cool.
  • Combine the lemon juice and olive oil in a large glass or ceramic bowl. Add the garlic, onion and parsley. Add the beans, shrimp and tomato. Toss to combine. Season to taste with the remaining 1/2 teaspoon of salt and the pepper. Cover and refrigerate for at least 2 hours, and up to 6, before serving.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 4 grams, TransFat 0 grams

SHRIMP AND WHITE BEAN SALAD



Shrimp and White Bean Salad image

Categories     Salad     Bean     Leafy Green     Shellfish     Sauté     Picnic     Low Fat     Shrimp     Summer     Healthy     Simmer     Self

Yield Makes 4 servings

Number Of Ingredients 13

1 cup dried or 1 1/2 cans (15.5 oz can) cannellini beans
2 cloves garlic, peeled
1 carrot, peeled and cut in half
1 bay leaf
2 tsp salt
1 lb small or medium shrimp (fresh or frozen), peeled and deveined
3 tbsp olive oil
1 cup diced celery
1 small red onion, diced (about 1/2 cup)
2 tbsp capers, drained
2 tbsp parsley, finely chopped
1 tbsp finely sliced chives
1 head romaine lettuce, shredded (about 5 cups)

Steps:

  • If using dried beans: Soak beans in water overnight and drain thoroughly. Put beans, garlic, carrot, bay leaf, and 2 cups water in a large saucepan over medium heat and bring to a boil. Add salt, reduce heat to low and simmer until beans are tender, about 1 hour. Strain and reserve beans, discarding garlic, carrot, and bay leaf. Let beans cool to room temperature. If using canned beans, rinse and drain thoroughly. Season shrimp on both sides with salt and pepper. Heat 2 tbsp oil in a medium sauté pan over medium heat. Add shrimp and sauté, stirring occasionally, until shrimp are no longer translucent, about 3 minutes. (If using frozen shrimp, thaw before cooking.) Transfer shrimp to a large mixing bowl and add celery, onion, capers, parsley, chives, remaining 1 tbsp oil, and beans. Toss well; season to taste with salt and pepper. Divide lettuce among 4 plates and arrange 1 cup shrimp mixture on top of each mound of lettuce.

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