Menu
Olio Taibi
0
  • Our Story
  • Recipes
    • Recipes
    • Food Pairings
  • Gallery
    • Photos
    • Video
  • Events
  • Buy
  • Wholesale
  • Blog
  • Visit
    • Cooking Class
    • Olive Oil Tasting
  • Contact Us
  • Sign in
  • USD $
  • Your Cart is Empty
Olio Taibi
Olio Taibi
  • Our Story
  • Recipes
    • Recipes
    • Food Pairings
  • Gallery
    • Photos
    • Video
  • Events
  • Buy
  • Wholesale
  • Blog
  • Visit
    • Cooking Class
    • Olive Oil Tasting
  • Contact Us
  • Currency

  • 0 0

Spiced Shrimp and Bean Salad

May 17, 2022

As the weather warms up, having a cold protein-packed salad for a light meal gives the perfect background for our extra virgin olive oil to shine.

star

Spiced Shrimp and Bean Salad

Rated 5.0 stars by 1 users

  • Share on Twitter
  • Share on Facebook
  • Share on Pinterest

Category

Salad

Chilled spiced shrimp and a snappy salad dressing with our Biancolilla bring bright summery flavors while arugula and white beans give the salad enough substance to make this a light meal.

Author:

Olio Taibi

Image of Spiced Shrimp and Bean Salad

Ingredients

    For Shrimp

  • 1 pound small or medium shrimp, shelled and deveined

  • 1/2 tsp smoked spanish paprika

  • 1/2 tsp cinnamon

  • 1/4 tsp freshly ground black pepper

  • 1/4 tsp kosher salt

  • 2 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil

  • 1 small shallot, finely chopped

  • 1 medium garlic clove, minced

  • For Salad

  • 1.5 TBS red wine vinegar

  • 3 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil

  • 1/4 tsp kosher salt

  • 1/4 tsp freshly ground black pepper

  • 3 cups cooked white beans or 2 15oz cans, drained

  • 1.5 cups baby arugula

  • 1 endive, thinly sliced

  • 2 TBS minced chives

  • chive blossoms for garnish (optional)

View Cart (0) Checkout

Directions

    For Shrimp

    1. Pat shrimp dry, then toss in a bowl with cinnamon, paprika, salt, and pepper.

    2. In a large skillet, heat Olio Taibi Biancolilla Extra Virgin Olive Oil over medium high heat.

    3. Add shallots and sauté for a couple minutes until soft. Add garlic and sauté for 30 seconds.

    4. Raise heat to high, and then add shrimp, tossing in pan to cook until opaque, about 2-3 minutes.

    5. Using a slotted spoon, remove shrimp from pan to a clean bowl and let cool for a few minutes before putting shrimp in the refrigerator to chill.

    For Salad

    1. In a small cup whisk together vinegar, Olio Taibi Biancolilla Extra Virgin Olive Oil, salt and pepper.

    2. On a large platter spread out the beans, cover evenly with arugula, and sprinkle on endive.

    3. Remove shrimp from the refrigerator, and arrange on top of salad.

    4. Drizzle dressing all over the salad on the platter.

    5. Sprinkle on minced chives and garnish with optional chive blossoms.

    Recipe Note

    Shrimp can be made ahead hours or even the day ahead.


    Salad keeps well in the fridge for a couple days, and travels well for a picnic.

    • Share:

    Leave a comment

    Comments will be approved before showing up.


    Also in Olio Taibi Blog

    Biancolilla Garlic Bread
    Biancolilla Garlic Bread

    November 23, 2022

    Read More

    Honeynut Squash with Biancolilla
    Honeynut Squash with Biancolilla

    September 12, 2022

    Read More

    White Bean Goat Cheese Dip
    White Bean Goat Cheese Dip

    August 29, 2022

    Read More

    Follow
    • Search
    • Do not sell my personal information

    Sign up to get the latest on sales, new releases and more…

    Currency

    © 2023 Olio Taibi.
    Powered by Shopify