Fourth of July

Shrimp and Tuscan Beans Salad

March  9, 2016
Photo by Virginie Degryse
Author Notes

I love the combo of beans and grilled shrimp together, it taste like summer on the beach.... —Virginie Degryse

  • Serves 4-5
  • 1 packet frozen shrimp
  • 1 packet tuscan beans (or any white beans that you like)
  • 1 cup cherry tomatoes, cut in half
  • 1 shallot, minced
  • 1/2 cup olive oil ( plus some to cook the shrimp)
  • 2 tablespoons Dijon mustard
  • salt and peper
  • 2 tablespoons red wine vinegar
In This Recipe
  1. Toss the shrimp with some olive oil, salt and pepper and put in the oven at 350F for 6-8 minutes.
  2. Meanwhile prepare the dressing by whisking the mustard and vinegar together and slowly adding the olive oil.
  3. When all mixed, add the shallot, salt and pepper. Put the arugula in a salad bowl, add tomatoes and shrimp and toss with the dressing.
  4. Et Voila, Bon Appétit!

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  • Virginie Degryse
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