Shrimp, Celery, and White-Bean Salad |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Just what we want on a sultry evening—tender shrimp and creamy beans are the mouthwatering core of this quick salad sparked with a lemony vinaigrette. I got this from an Italian cookbook. Ingredients:
2 lbs large shrimp (peeled, cleaned but not cooked) |
2 garlic cloves, finely chopped |
5 tablespoons extra virgin olive oil, divided |
1 (19 ounce) 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 |
Directions:
1. Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. 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.
3. Meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in a bowl.
4. Add shrimp with any juices and toss.
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