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
-
Featured Products
-
-
Noble Pig Beanie Hat$15.00 -
Noble Pig Coffee Mugs$16.00 -
-
-
-
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
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!
Why would anybody in your family want to go out!!! You are a fantastic cook and this salad is just gorgeous!!!
That is just beautiful and looks so fresh and delicious. Would you eat when when you cook like that?!!
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!
Wow, wonderful bright colors and the salad sounds so refreshing and delicious!
Omg, that looks delicious! I love shrimp so much..esp when it’s peeled..haha. The colours and flavours are perfect.
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..
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.
That looks so good. Your pictures are amazing. You got some skillz with cookin’ and photography.
That sounds like a great flavor combo! I want to try it!
Delicious!
Sounds delicious. I love your new photography layout, stunning photos each time.
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.
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.
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.
OK, I am convinced.
Will make this salad in the upcoming summer months. Nice and light.
I love the garlic shot!
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!
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.
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.
With tomatoes, no way! Lose the tomatoes and I’m all over it!
Why are you posting at 3 in the morning?
Umm..Cathy? Can I come live with you? ;o)
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!
I don’t eat shellfish but think this looks so good. Those tomatoes. Please let summer get here soon.
Don’t you just love it when you can recreate at home something you love?
This looks so good! A perfect spring meal!
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.
Your salad really look delicious Cathy. I love shrimps!
Cheers,
elra
What a perfect spring salad! I’ll be trying this one really soon.
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.
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!
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.
I’m not a big shrimp fan, but that just looks gorgeous.
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!
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!
The shrimp alone look enticing enough, but the vinaigrette also sounds tasty.
Wow, you need to write a cookbook. I mean seriously your photos and recipes are amazing. I am inspired everytime I come here.
I love trying to recreate restaurant dishes at home, especially when it’s successful! This looks great.
I love your dish, now you don’t have to go out anymore. It probably is better what you make at home. Beautiful pictures.
Thanks so much for sharing such a fabulous and gorgeous recipe. I love shrimp and can’t wait to try it…great photos too!!
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
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!
Look at you and all your fancy collage photos! Gawjuss! This looks so yummy!
That dressing looks phenominal!
You had me at shrimp!!
Can’t wait to make this – my hubby may even eat it!
The word succulent comes to mind immediately!
Another good recipe Cathy, the creativity is flowing over here!
That’s a really flavorful dressing. I can’t imagine that not enlivening any salad!
I think it’d be so much fun to watch you cook!
Your pictures are amazing! I’m so glad to have found your blog!
Thank you!
Wendy
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.
Your salad looks CRAZY good!
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.
If I could cook like you, I would never go out to dinner either.
That looks awesome.
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.
a restaurant would no doubt charge an arm and a leg (and perhaps a toe) for this–good for you for making your own!
Does licking the screen count as trying it???
Wow, a fantastic shrimp dish. Love it and your photos are amazing.
You have so convinced me to try this! Looks amazingly delicious. Love foods with such vibrant colors…
My mouth is watering!
That’s delicious looking!
Oh my, this is amazing looking! What a perfect spring/summer dish!
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!
Now this dish is perfection. Thanks for sharing the recipe.
What is it about shrimp that make them SO photogenic? That salad is simply stunning.
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!
Very nice vibrant colors… If I had a choice, I’d go for really heavy meal for one
what a beautiful creation…
Now THAT is a salad I can really get excited about. Sounds delicious and is as pretty as your pictures.
I didn’t need convincing! It sounds fabulous!!!!
OMG! I can’t wait to try this salad! My entire family loves shrimp and I’m always looking for new recipes! Thanks!
You have completely convinced me to try this. I love the ingredients. It’s printing out as I type this…
Some time before, I did need to buy a house for my organization but I did not have enough money and couldn’t buy anything. Thank God my comrade adviced to try to take the loans at trustworthy creditors. Thence, I did that and used to be satisfied with my sba loan.