Shrimp and Cannellini Salad with Oregano-Chive Vinaigrette


There is a restaurant in my town that serves a dish using shrimp and very large cannellini beans.  It’s one of my favorite things to order when I go there.  However, since I rarely go out to dinner, I decided to use those two ingredients and create something I could enjoy at home.

I do love shrimp and cannellini beans and I thought incorporating them into some type of salad would work well. 

I never expected it to turn out so good.  This Shrimp and Cannellini Salad with Oregano-Chive Vinaigrette has such an incredible flavor.  I couldn’t stop eating it. 

I made the dressing strong in flavor since the beans, lettuce and shrimp tend to be bland.  Do not try to soften the acidity of the dressing as it really livens up the flavors of the foods I just mentioned.

The best part about this dish is it could be served as a light appetizer for six, salad or first course for four or a heavy meal for two.  I can’t wait to make this again.

Let me show you how…

Here’s what you will need: Shrimp, cannellini beans, sherry vinegar, champagne vinegar, Dijon mustard, fresh oregano, fresh chives, herbes de Provence, extra-virgin olive oil, garlic, shallot, green onion, tomato, green-leaf lettuce, croûtons, kosher salt and finely ground black pepper.

First prepare your herbs, onions and tomatoes by finely mincing your chives, oregano and green onion.  Thinly slice your shallot into thin rings and dice your tomato.

In a medium bowl, mix 2 Tablespoons sherry vinegar, 2 Tablespoons champagne vinegar, 3 cloves crushed garlic,1 Tablespoon finely chopped chives, 1 Tablespoon finely chopped oregano, 1 Tablespoon Dijon mustard, 1/2 teaspoon herbes de Provence and 1/2 teaspoon freshly ground pepper.  Slowly whisk in 1/4 cup extra-virgin olive oil.

In a large bowl, combine the cannellini beans, 1 cup diced tomato and shallot rings.  Toss gently with 5 Tablespoons of the vinaigrette.

Toss the shrimp with remaining 1 Tablespoon extra-virgin olive oil and season with salt and pepper.

Heat a grill pan over high heat and cook the shrimp until opaque throughout.  About 3 minutes per side.

Place torn lettuce on individual plates or a platter and drizzle with a portion of the remaining dressing.  Spoon the beans on top of the greens topping each plate with an equal amount of shrimp.  Drizzle a little more dressing over the shrimp.  Add some croûtons and garnish with green onion.  Serve immediately.

The flavor here is big.

I really hope I’ve convinced you to try this.

Look at all the white beans.

Okay, have a good salad.  I’m done.

Shrimp and Cannellini Salad with Oregano-Chive Vinaigrette

2 Tablespoons champagne vinegar
2 Tablespoons sherry vinegar
1/4 cup extra-virgin olive oil plus 1 Tablespoon
3 cloves garlic, crushed
1 Tablespoon Dijon mustard
1 Tablespoon fresh oregano, minced
1 Tablespoon fresh chives, minced
1/2 teaspoon herbes de Provence
1 15 oz. can cannellini beans, rinsed and drained
1 pound large shrimp, peeled and deveined
1 shallot, sliced thinly into rings
1 cup diced tomatoes
6 cups green-leaf lettuce or another sturdy lettuce, washed, dried and torn into bite-size pieces
Kosher salt
Freshly ground pepper
Green onion for garnish
Croûtons

First prepare your herbs, onions and tomatoes by finely mincing your chives, oregano and green onion.  Thinly slice your shallot into thin rings and dice your tomato.

In a medium bowl, mix sherry vinegar, champagne vinegar, garlic, chives, oregano, Dijon mustard, herbes de Provence and 1/2 teaspoon freshly ground pepper.  Slowly whisk in 1/4 cup extra-virgin olive oil.

In a large bowl, combine the cannellini beans, tomato and shallot rings.  Toss gently with 5 Tablespoons of the vinaigrette.

Toss the shrimp with remaining 1 Tablespoon extra-virgin olive oil and season with salt and pepper.  Heat a grill pan over high heat and cook the shrimp until opaque throughout.  About 3 minutes per side.

Place torn lettuce on individual plates or a platter and drizzle with a portion of the remaining dressing.  Spoon the beans on top of the greens topping each plate with an equal amount of shrimp.  Drizzle a little more dressing over the shrimp.  Add some croûtons and garnish with green onion.  Serve immediately.

One Year Ago Today:  Sometimes It’s the Little Things That Put Me Over The Edge

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73 Comments

  1. Hilary 1

    Hi Cathy .. you’ve convinced me! I’ll give it a go .. I love cannellini beans and shrimps .. & I’ll follow your thoughts re the strong vinaigrette dressing .. looks wonderful ..

    Now I’m hungry .. thanks

    Hilary Melton-Butcher
    Positive Letters

    Reply
  2. Man, I sure wish I liked shrimp! I’ve tried. Someone needs to make me this and I’ll try again. The dressing sounds awesome. I could try the salad with some halibut or something. Hmmm.
    At any rate, looks de-lish!

    Reply
  3. nina 3

    Why would anybody in your family want to go out!!! You are a fantastic cook and this salad is just gorgeous!!!

    Reply
  4. That is just beautiful and looks so fresh and delicious. Would you eat when when you cook like that?!! :)

    Reply
  5. At first I thought those pictures were from the restaurant. What a great looking dish – and those photos are to die for! Can’t wait to try this one!

    Reply
  6. Wow, wonderful bright colors and the salad sounds so refreshing and delicious!

    Reply
  7. Steph 7

    Omg, that looks delicious! I love shrimp so much..esp when it’s peeled..haha. The colours and flavours are perfect.

    Reply
  8. Donna 8

    Ill be blunt with you Cathy.. anything you cook, anything, convinces me. This dish is so perfect in so many ways. I love it. You are truly an inspiration..

    Reply
  9. I’m curious about why you leave the shrimp tails on; is it for flavor or appearance? I usually cook the shrimp with the peel on, for flavor, and then remove the entire peel and tail when I serve.

    Reply
  10. Sabrina 10

    That looks so good. Your pictures are amazing. You got some skillz with cookin’ and photography.

    Reply
  11. That sounds like a great flavor combo! I want to try it!

    Reply
  12. Delicious!

    Reply
  13. Melynda 13

    Sounds delicious. I love your new photography layout, stunning photos each time.

    Reply
  14. This dish makes me wish I liked shrimp…

    Your pictures just keep getting better and better! I love the new collage format. It makes everything look so professional and slick.

    Reply
  15. If I hadn’t already defrosted some chicken for tonight’s dinner, your recipe would have been on my plate tonight. But it’s on tap for tomorrow night. It looks so delicious.

    Reply
  16. Fabulous photojournalistic style coverage of this new and exciting recipe. After you said “the flavor here is big” I was definitely hooked and will try this as soon as I get my hands on some shrimp.

    Reply
  17. OK, I am convinced.
    Will make this salad in the upcoming summer months. Nice and light.
    I love the garlic shot!

    Reply
  18. That looks like it would be THE perfect meal to enjoy on an early summer evening spent dining on the outdoor patio! And it’s gorgeous to boot!

    Reply
  19. dawn 19

    Wow, when you make a salad, you really make a salad! I do hope there are plans in your future for a cookbook? You cooking talent is amazing.

    Reply
  20. lo 20

    Looks like a great sub to me! It’s getting to be salad season here, and this looks like it could be a favorite at our house. Who can argue with shrimp OR beans??

    Positively gorgeous.

    Reply
  21. With tomatoes, no way! Lose the tomatoes and I’m all over it!

    Why are you posting at 3 in the morning?

    Reply
  22. Shawn 22

    Umm..Cathy? Can I come live with you? ;o)

    Reply
  23. Jeff 23

    Last time I was at the co op I picked up about a lb of Cannellini beans for a run at casselout. However, now that it is really turning to spring that sounds way to heavy. I like this idea a lot and nicely done!

    Reply
  24. Lori E 24

    I don’t eat shellfish but think this looks so good. Those tomatoes. Please let summer get here soon.

    Reply
  25. Marjie 25

    Don’t you just love it when you can recreate at home something you love?

    Reply
  26. Ginny 26

    This looks so good! A perfect spring meal! :)

    Reply
  27. Belinda 27

    That is absolutely the most beautiful salad I have ever seen. Unfortunately, I am not a shrimp eater… but I might make it and serve it to guests because it is just so pretty!. The muffins from yesterday’s post are much more my style. Those I will try this week. I love healthy muffins (and unhealthy ones, too). You’ve got a great website. I’m enjoying it very much.

    Reply
  28. elra 28

    Your salad really look delicious Cathy. I love shrimps!
    Cheers,
    elra

    Reply
  29. Mary 29

    What a perfect spring salad! I’ll be trying this one really soon.

    Reply
  30. Ramona 30

    Wow Cathy,

    Yesterday’s and todays posts are awesome. The pictures and layout are fantastic. Recipes look good.

    I love shrimp. It’s only 10 am and I might have to eat my lunch after looking at all those mouth watering pictures.

    Reply
  31. Anna 31

    Oh, I’ll definitely try this soon! I just re-started Weight Watchers and this looks like a nice, light recipe that will fit in well with my plan. Yay!

    Reply
  32. Pam 32

    I definitely want to try this, it looks fantastic and healthy. I love how you are doing your ingredient photos now – it’s so clean and organized.

    Reply
  33. Bob 33

    I’m not a big shrimp fan, but that just looks gorgeous.

    Reply
  34. Almost everytime I read one of your recipes I hit the star – this one is a keeper for sure – what a nice summer recipe. You really need to put together a cookbook!

    Reply
  35. I just love cannelli beans, too…and want to share my favorite dish at a restaurant near my house. On a bed or mixed spring greens they put WARM cannelli beans, a whole grilled portobello and crumbled goat cheese. The cheese melts because of the beans and portobellow, and the greens wilt ever so slightly. It’s served with a great vinaigrette. Your salad looks great!

    Reply
  36. The shrimp alone look enticing enough, but the vinaigrette also sounds tasty.

    Reply
  37. dawn 37

    Wow, you need to write a cookbook. I mean seriously your photos and recipes are amazing. I am inspired everytime I come here.

    Reply
  38. Sara 38

    I love trying to recreate restaurant dishes at home, especially when it’s successful! This looks great.

    Reply
  39. I love your dish, now you don’t have to go out anymore. It probably is better what you make at home. Beautiful pictures.

    Reply
  40. Thanks so much for sharing such a fabulous and gorgeous recipe. I love shrimp and can’t wait to try it…great photos too!!

    Reply
  41. That’s about as beautiful dish as is possible, but maybe I’m biased since I am such a shrimp fan! Bravo on your re-creation, Cathy!

    Shirley

    Reply
  42. Kayola 42

    LOOK AT YOU! Your picture collages are way too cool! Seriously as soon as I saw the shrimp my mouth started to water…love shrimp! Your presentation is always so amazing and the pictures really make you almost feel like you could take a bite out of the screen…just kidding…I know better…but it does look so yummy!

    Reply
  43. Look at you and all your fancy collage photos! Gawjuss! This looks so yummy!

    Reply
  44. Julie 44

    That dressing looks phenominal!

    Reply
  45. Biz 45

    You had me at shrimp!!

    Can’t wait to make this – my hubby may even eat it!

    Reply
  46. The word succulent comes to mind immediately!

    Reply
  47. Bunny 47

    Another good recipe Cathy, the creativity is flowing over here!

    Reply
  48. That’s a really flavorful dressing. I can’t imagine that not enlivening any salad!

    Reply
  49. I think it’d be so much fun to watch you cook!

    Reply
  50. Wendy 50

    Your pictures are amazing! I’m so glad to have found your blog!

    Thank you!
    Wendy

    Reply
  51. Liz C. 51

    Wowsers! That salad looks completely delicioso, although I could definitely do without the rocket launch I’d receive from the beans. Yes, that is my life these days, lol.

    Reply
  52. Leslie 52

    Your salad looks CRAZY good!

    Reply
  53. KathyB. 53

    I made the muffins from yesterday’s post, and I have a double batch in the freezer right now.( after eating a few first)

    The shrimp salad without the cannelli beans is a dish I just might make. Thanks again Cathy.

    Reply
  54. Laura 54

    If I could cook like you, I would never go out to dinner either.
    That looks awesome.

    Reply
  55. That shrimp is just hopping off the page at me. Made something similar not too long ago I still haven’t posted, but mine was SO spicy even I almost couldn’t eat it! This sounds much more soothing. Yep. We love us some white beans and I keep them and use them in so many things. The Dijon in your recipe has me drooling.

    Reply
  56. grace 56

    a restaurant would no doubt charge an arm and a leg (and perhaps a toe) for this–good for you for making your own!

    Reply
  57. Ivonne 57

    Does licking the screen count as trying it???

    Reply
  58. Wow, a fantastic shrimp dish. Love it and your photos are amazing.

    Reply
  59. You have so convinced me to try this! Looks amazingly delicious. Love foods with such vibrant colors…

    Reply
  60. My mouth is watering!

    Reply
  61. annbb 61

    That’s delicious looking!

    Reply
  62. Lynda 62

    Oh my, this is amazing looking! What a perfect spring/summer dish!

    Reply
  63. Amanda 63

    I can’t remember seeing a photo of a salad that has made me SOOOO hungry. I’m making this ASAP. Thanks for the recipe!

    Reply
  64. Dragon 64

    Now this dish is perfection. Thanks for sharing the recipe.

    Reply
  65. Laura 65

    What is it about shrimp that make them SO photogenic? That salad is simply stunning.

    Reply
  66. Elyse 66

    Mmm, this salad looks totally delicious. I’m a huge fan of cannelini beans, and I love shrimp, too! I’ve never thought to put these two awesome ingredients together; what a great idea!

    Reply
  67. Jude 67

    Very nice vibrant colors… If I had a choice, I’d go for really heavy meal for one :)

    Reply
  68. mikky 68

    what a beautiful creation… :)

    Reply
  69. Nicole 69

    Now THAT is a salad I can really get excited about. Sounds delicious and is as pretty as your pictures.

    Reply
  70. I didn’t need convincing! It sounds fabulous!!!!

    Reply
  71. LilSis 71

    OMG! I can’t wait to try this salad! My entire family loves shrimp and I’m always looking for new recipes! Thanks!

    Reply
  72. Melissa 72

    You have completely convinced me to try this. I love the ingredients. It’s printing out as I type this…

    Reply
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