Best 6 Roasted Garlic And White Bean Puree With Thai Basil Shrimp Salad Recipes

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Welcome to a culinary journey exploring the exquisite Roasted Garlic and White Bean Puree with Thai Basil Shrimp Salad. This delightful dish tantalizes taste buds with a harmonious blend of creamy puree and vibrant shrimp salad. The Roasted Garlic and White Bean Puree provides a smooth, velvety texture complemented by the bright and zesty flavors of Thai basil and succulent shrimp in the salad. Each bite unveils a symphony of flavors, textures, and aromas, making this dish a true masterpiece.

Prepare to be captivated by the Roasted Garlic and White Bean Puree, a symphony of creamy indulgence. Roasted garlic lends a subtly sweet and savory depth to the puree, while white beans contribute a velvety texture and a boost of protein. Swirls of tangy balsamic vinegar and a hint of fresh thyme add a touch of sophistication, elevating this puree from ordinary to extraordinary.

The Thai Basil Shrimp Salad bursts with vibrant flavors and textures, providing a delightful counterpoint to the creamy puree. Plump, juicy shrimp are seared to perfection, delivering a tender bite and a burst of briny sweetness. The Thai basil adds a unique, aromatic flavor with hints of anise and mint, while red chili peppers bring a subtle kick of heat. A refreshing combination of lime juice, honey, and fish sauce ties all the elements together, creating a harmonious balance of sweet, sour, and savory.

This culinary creation is not just a meal; it's an experience that will leave you craving more. Indulge in the creamy richness of the Roasted Garlic and White Bean Puree, savor the vibrant flavors of the Thai Basil Shrimp Salad, and embark on a journey of culinary delight.

Here are our top 6 tried and tested recipes!

GARLIC & HERB ROASTED SHRIMP



Garlic & Herb Roasted Shrimp image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10-count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt
4 slices country bread, toasted

Steps:

  • Preheat the oven to 400 degrees.
  • Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
  • Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

GARLIC SHRIMP AND CHICKPEAS



Garlic Shrimp and Chickpeas image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

2 15-ounce cans chickpeas, drained and rinsed
6 tablespoons extra-virgin olive oil
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
3 cloves garlic, minced
1 teaspoon finely grated lemon zest
1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
  • Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
  • Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.

Nutrition Facts : Calories 559, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 215 milligrams, Sodium 984 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 41 grams

TUSCAN SHRIMP WITH WHITE BEANS



Tuscan Shrimp with White Beans image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Steps:

  • Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
  • Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
  • Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

THAI BASIL SHRIMP



Thai Basil Shrimp image

Thai Basil Shrimp is a sumptuous dish that shouldn't be missed by any ardent Thai lover, and a perfect introduction to authentic Thai street food.

Provided by Darlene Schmidt

Categories     Dinner     Lunch     Entree

Time 30m

Yield 2

Number Of Ingredients 21

For the Sauce:
4 garlic cloves (minced)
3 spring onions (sliced)
1 to 2 pieces galangal (thumb-size or ginger, matchsticks or grated)
1 to 2 fresh red chilies, sliced, to taste
6 to 8 makrut lime leaves , snipped into strips with scissors
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons vegetable oil
2 tablespoons soy sauce (regular)
1 teaspoon soy sauce (dark or substitute 1/2 tablespoon regular soy sauce)
1 to 2 teaspoon sugar (brown)
For the Shrimp:
15 to 18 shrimp (medium to large, shells removed, tails may be left on)
2 bell peppers (1 red, 1 green, chopped into bite-size strips)
1 onion (small chopped or cut into thin wedges)
1 cup basil (fresh lightly pressed down)
1 to 2 tablespoons vegetable oil
1 to 2 tablespoons of wine (white or white cooking wine )
1/4 cup coconut milk
Optional Garnish : eggs (1 per person)

Steps:

  • Gather the ingredients.
  • Cut the stem portion from the lime leaves to remove and discard.
  • Place the lime leaves along with all other sauce ingredients in a food processor or chopper. Process well to form an aromatic paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.
  • Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add the onion and bell peppers and cook for 2 to 3 minutes, adding 1 to 2 tablespoons white wine as you go.
  • Add the shrimp , stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and plump.
  • Turn down heat to low and fold in 1/3 cup chopped basil. Add the coconut milk a little at a time, taste-testing as you go (some people like this dish with coconut milk, and others prefer the more potent version without).
  • Taste-test for salt and spice, adding more fish sauce if not flavorful or salty enough, or more lime juice if too salty. Add more coconut milk if too spicy.
  • To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it.
  • Tilt shrimp onto the plate. Add a generous topping of chopped fresh basil , and serve with Thai jasmine rice , topped with the fried eggs, if using. Often this dish is also accompanied with cucumber slices.

Nutrition Facts : Calories 473 kcal, Carbohydrate 27 g, Cholesterol 95 mg, Fiber 4 g, Protein 17 g, SaturatedFat 8 g, Sodium 2879 mg, Sugar 11 g, Fat 35 g, ServingSize serves 2, UnsaturatedFat 0 g

CROSTINI WITH WHITE BEANS AND BASIL-MARINATED SHRIMP



Crostini with White Beans and Basil-Marinated Shrimp image

Provided by Todd English

Categories     Blender     Bean     Vegetable     Sauté     Super Bowl     Basil     Shrimp     Arugula

Yield Makes 8 servings

Number Of Ingredients 13

1 cup fresh basil leaves, loosely packed
1 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
24 large cooked shrimp, sliced in half lengthwise
8 (1-inch-thick) slices ciabatta (from 1 large loaf)
4 cloves garlic, coarsely chopped
2 teaspoons fresh rosemary, coarsely chopped (from 2 sprigs)
1/2 cup chicken stock or low-sodium chicken broth
1 (15 ounce) can white beans, drained and rinsed
2 tablespoons fresh lemon juice
4 ounces arugula, coarsely chopped (about 4 cups loosely packed)
2 teaspoons chile-garlic sauce

Steps:

  • Preheat oven to 350°F.
  • In blender, pulse basil, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Transfer to small bowl, add shrimp, and toss to combine. Refrigerate, covered, at least 1 hour and up to 24 hours.
  • Brush ciabatta slices on both sides with oil (about 1/4 cup total) and sprinkle with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper total). Arrange in single layer on rimmed baking sheet and bake until golden brown, 15 to 20 minutes.
  • In heavy medium saucepan over moderately high heat, heat 1/4 cup oil until hot but not smoking. Add garlic and rosemary and sauté until golden, about 2 minutes. Add stock and beans and bring to boil, then reduce heat to moderate and simmer, uncovered, until liquid is reduced by 1/3, about 2 minutes. Transfer to blender and purée until smooth. With motor running, add 2 tablespoons oil and blend until incorporated. Blend in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set purée aside.
  • In small bowl, whisk together lemon juice, remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Transfer arugula to medium bowl, drizzle with olive oil-lemon juice mixture, and toss to combine.
  • Spread about 2 tablespoons white bean mixture on each bread slice, then top each with 1/2 cup arugula and 6 shrimp halves. Drizzle 1/4 teaspoon chile-garlic sauce over each slice and serve immediately.

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

Tips:

  • Choose fresh ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Make sure to use fresh garlic, white beans, shrimp, and Thai basil.
  • Roast the garlic: Roasting the garlic mellows its flavor and makes it more spreadable. Simply toss the garlic cloves in a little olive oil and roast them in a preheated oven until they are golden brown.
  • Use a food processor or blender to puree the beans: This will create a smooth and creamy puree. If you don't have a food processor or blender, you can mash the beans by hand with a potato masher.
  • Season the puree to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a splash of vinegar for a little extra brightness.
  • Cook the shrimp properly: Overcooked shrimp are tough and rubbery. Cook them just until they are pink and opaque. You can cook the shrimp in a skillet, on a grill, or in a steamer.
  • Assemble the salad: To assemble the salad, simply spread the bean puree on a plate and top with the shrimp, Thai basil, and any other desired toppings. Drizzle with a little olive oil and serve immediately.

Conclusion:

This roasted garlic and white bean puree with Thai basil shrimp salad is a delicious and healthy dish that is perfect for a summer meal. The creamy bean puree is a great way to add protein and fiber to your diet, and the shrimp and Thai basil add a delicious and flavorful touch. This salad is also very versatile and can be served as an appetizer, main course, or side dish using different recipes. With its bright flavors and healthy ingredients, this salad is sure to be a hit with everyone who tries it.

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