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Sunday, December 20, 2009

Green Bean and Shrimp Salad

This recipe comes to me from my good friend and former roommate, Halley. Two parts, combined together at the end...

1 Tbsp red wine vinegar
1 tsp honey dijon mustard
1/8 tsp salt
1/8 tsp pepper
3 Tbsp extra-virgin olive oil
2 Tbsp snipped fresh chives

In a small bowl, whisk vinegar, mustard, salt, and pepper. Gradually drizzle in olive oil, whisking continuously until dressing is emulsified.

Green Beans and Shrimp:
1 lb green beans, trimmed and ready to cook
2 Tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
1 and 1/2 lbs shrimp, shelled and deveined
1/4 tsp salt
1/4 tsp pepper
1 c. cherry tomatoes, halved
1/2 c. crumbled feta cheese

Bring a large pot of lightly salted water to boil. Add beans and simmer 5 mins or until crisp-tender. Drain and place in large bowl. Toss with vinaigrette; set aside.

Heat the 2 Tbsp oil in large skillet over med-high heat. Add garlic and shrimp. Season with salt and pepper and cook ~2 mins per side or until cooked through.

To serve, toss tomatoes with beans. Place in serving dish. Scatter shrimp and feta over top.

Notes: All ingredients may be found at Aldi. Use frozen beans and shrimp and chopped refrigerated garlic. Chives may be omitted depending on availability and taste. May also use spicy brown mustard in place of honey dijon for a different kick.

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