Pan-Roasted Shrimp with Cheese and Beans Salad

Little time-consuming, nutricious and delicious - my general rule of thumb when it comes to cooking on a week day! To help kick start the week, C put together a very refreshing salad that works for both summer and winter seasons (I'm sure it would be a great addition to a bbq this summer - noted). Although the original recipe calls for Wisconsin aged cheese, this recipe turned out to be fabulous with just regular cheddar/mozarella cheese, PLUS it only took about 15 minutes to make! Chef Michael Symon - thank you.

  • 1 clove garlic, minced
  • salt and pepper
  • Juice of 2 lemons
  • 1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp
  • 2 tomatoes, diced into medium sized pieces
  • 1 can of white beans, drained and rinsed
  • 1 cup (about 4 ounces) cheese, cut in small dice - whichever one you prefer
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon of basil
  1. Place garlic in mixing bowl. Add pinch of salt; mix.
  2. Add lemon juice, stir and slowly whisk in olive oil.
  3. Add tomatoes, beans, cheese and basil. Mix well and set aside.
  4. Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add shrimp and cook, turning until pink and cooked through, about 3 minutes. Do not overcook.
  5. Season to taste with salt and pepper.
  6. Add warm shrimp to prepared mixture and toss.

Delicious and nutricious! :)


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