SHRIMP, ARTICHOKE AND WHITE BEAN SALAD
Provided by Moira Hodgson
Categories salads and dressings, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Soak the beans overnight in water to cover. Drain, cover with fresh cold water and simmer for 20 minutes. Season with salt and pepper and continue cooking until tender (about 20 minutes more).
- Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil. Season to taste with salt and pepper and mix well. Remove the garlic cloves and pour the mixture over the beans while they are still warm. Add the tomatoes, toss and set aside.
- Meanwhile, trim the outer leaves from the artichokes. Cut off the stalks and slice off the tops, two-thirds down horizontally. Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Cut the artichokes into thin slices vertically. Add them to the water as you trim them, to stop them from turning brown.
- Heat oil in a skillet. Dry the artichoke slices in a salad spinner or with a kitchen towel. Add the artichokes and saute, turning from time to time until golden. Drain on paper towels.
- Cook the shrimp. Bring the wine, stock, bouquet garni, onion and salt and pepper to boil. Add the shrimp and cook for one to two minutes. Do not overcook them or they will be mushy. Cool, peel and chop them in half-inch pieces. Add to the beans and toss. Correct seasoning.
- To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges. Sprinkle with chives.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 26 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 21 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1288 milligrams, Sugar 5 grams, TransFat 0 grams
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[email protected]I'm on a keto diet, so I used a sugar-free dressing and omitted the bread crumbs. I also used low-carb tortillas instead of pita bread. The salad was very flavorful and filling, and it helped me stay in ketosis.
charlene garcia
[email protected]I have an autoimmune condition and follow the AIP diet. I made a few modifications to the recipe to make it AIP-compliant. I used avocado oil instead of vegetable oil, and I omitted the bread crumbs and used chopped sweet potatoes instead. The salad
MD Abu sufian
[email protected]I'm doing a Whole30, so I made a few changes to the recipe. I used compliant mayonnaise and mustard in the dressing. I also omitted the bread crumbs and used chopped nuts instead. The salad was very tasty and compliant with the Whole30 program.
Matteo Albanese
[email protected]I follow a paleo diet, so I used almond flour instead of bread crumbs in the dressing. I also used olive oil instead of vegetable oil. The salad was delicious and very satisfying.
PewDiePie Fan#1
[email protected]I'm on a low-carb diet, so I omitted the bread crumbs from the dressing. I also used low-carb tortillas instead of pita bread. The salad was still very flavorful and filling.
Steve Luff
[email protected]I'm gluten-free, so I used gluten-free bread crumbs in the dressing. I also made sure to use gluten-free white beans. The salad turned out great! It was a delicious and satisfying meal.
Steven Fritz
[email protected]I'm a vegetarian, so I substituted the shrimp with tofu. It worked out great! The tofu absorbed the flavors of the dressing and vegetables perfectly. I also added some chopped spinach for an extra dose of greens.
Elaina Klass
[email protected]I love spicy food, so I added a pinch of cayenne pepper to the dressing. It gave the salad a nice kick without being too overpowering. I also added a few chopped jalapeños for an extra burst of flavor.
Mr Pc
[email protected]I'm not usually a fan of seafood, but I loved the shrimp in this salad. They were cooked perfectly and had a nice, briny flavor. The artichokes and white beans were also delicious. I will definitely be making this salad again.
Benjamin Franklin
[email protected]I'm always short on time during the week, so I appreciate recipes that are quick and easy to make. This salad came together in just 30 minutes, and it was well worth the effort. The flavors are amazing!
ABDI ARTAN
[email protected]This salad is not only delicious, but also very budget-friendly. I was able to find all of the ingredients at my local grocery store for a very reasonable price. I will definitely be making this again and again.
Asitha U.L.
[email protected]I'm always looking for healthy and flavorful recipes, and this one fits the bill perfectly. The shrimp and artichokes are packed with protein and antioxidants, and the white beans add a boost of fiber. The dressing is light and tangy, without being t
Black Kobra
[email protected]This salad was a hit at my summer potluck! The combination of shrimp, artichokes, and white beans was unique and delicious. I loved the zesty dressing, too. Will definitely make this again.