Shrimp Salad with White Beans and Bacon
Roasting shrimp, bacon and tomatoes and then tossing them in a salad with a vinaigrette made from the roasted tomatoes is genius and so good!
Servings 4
Calories 282kcal
Equipment
Ingredients
- 1 pound shrimps large, peeled and deveined
- 4 slices bacon cut crosswise into ½ inch pieces
- extra virgin olive oil
- kosher salt
- 6 sage leaves fresh, optional
- 1 pint cherry tomatoes
- 14 oz cannellini beans canned, rinsed and drained
- 1 tablespoon red wine vinegar
- 1 bunch watercress or lettuce
Instructions
- Preheat oven to 350°F.
- Arrange the shrimp on one half of a baking sheet and the bacon the other half. Drizzle olive oil over everything and sprinkle the shrimp with salt. Scatter the sage leaves. Roast for 15 minutes, if the bacon is not crispy enough, scoop off the shrimp into a big bowl and let the bacon crisp up about 10 more minutes.
- At the same time, place the tomatoes on the second baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 10 minutes or until they are softened and bursting.
- Scrape both baking sheets into a large bowl, be sure and get all the juices that the tomatoes released. Add the beans, vinegar and another drizzle of olive oil. Toss then add the watercress (or lettuce) and toss again. Taste and add more olive oil or salt and pepper if desired.
Notes
Sage - optional, can also use thyme or minced rosemary or oregano.
Watercress - this is tricky to find. Can substitute arugula or any spring greens or lettuce.
Nutrition
Calories: 282kcal | Carbohydrates: 20g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 197mg | Sodium: 510mg | Potassium: 623mg | Fiber: 6g | Sugar: 3g | Vitamin A: 786IU | Vitamin C: 30mg | Calcium: 154mg | Iron: 4mg