Roasted Rosemary Shrimp W/Arugula and White Bean Salad on Garlic
"Baked shrimp, marinated in fresh rosemary, lemon juice, and garlic, top a crisp salad of arugula drizzled with a homemade lemon-and-garlic vinaigrette. Serve with garlic ciabatta."
photo by PanNan
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Shrimp
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced fresh rosemary
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 3 garlic cloves, crushed
- 1 1⁄2 lbs jumbo shrimp, peeled and deveined
-
Salad
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon minced fresh garlic
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon black pepper
- 5 cups arugula leaves
- 1⁄2 cup vertically sliced red onion
- 1 (15 ounce) can cannellini beans, rinsed and drained
-
CIABATTA
- 4 teaspoons olive oil
- 1 thinly sliced garlic clove
- 1⁄8 teaspoon salt
- 4 slices ciabatta (1/2-inch thick)
directions
- Preheat oven to 400°.
- To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
- To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
- To prepare garlic ciabatta: Heat olive oil in a small saucepan over medium-low heat. Add garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.
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Reviews
-
The marinated and roasted shrimp was delicious and we loved the simple dressing on the arugula. A great salad. The grilled garlic bread was very good too. Nice summer time salad for dinner kind of recipe. Made for CQ19. -
Very good shrimp salad - I skipped the bread and used dried rosemary -- but a good dinner salad. thanks for sharing!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
