Sam’s Shrimp Salad Recipe

I saw this shrimp salad recipe on Sam’s blog on Thursday morning and it was on our dinner table Thursday evening. Or at least a similar version was on our table.

What caught my attention about this was the mixture of honey and water to coat the shrimp before cooking. Loved it Sam, it was delicious. I knew any old vinaigrette wouldn’t work for the sweet meat, but what I had mixed up the day before, which was a combination of Jalapeño White Balsamic and Olive Oil, sounded like a good fit. It worked great for this recipe. I already had romaine lettuce on hand, so used that instead of Sam’s suggestion of arugula.

It was a delicious salad and on the table in no time. Thanks for the idea Sam and I look forward to making your recipe exactly as printed. But for now, here’s what I did:

Shrimp and White Beans with Greens
 
Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
  • For the vinaigrette
  • ¼ C. Jalapeno White Balsamic Vinegar
  • ¾ C. extra-virgin olive oil
  • ¼ teaspoon honey
  • For the salad
  • 2 cups loosely packed greens
  • 1 cup grape tomatoes, halved
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 (15.5-ounce) can Great Northern beans, rinsed and drained well
  • 1 tablespoon honey
  • 1 teaspoon water
  • 24 peeled and deveined medium wild caught shrimp, about 1 pound,
  • Cooking spray
Instructions
  1. Combine vinaigrette ingredients in a small jar with a tight fitting lid and shake well. Place greens, tomato halves, parsley and beans in a large salad bowl and toss with the vinaigrette.
  2. In a medium bowl combine honey and water and stir with a whisk. Add shrimp to the mixture and toss to coat. Heat a grill pan over medium high heat and coat with cooking spray. Sprinkle shrimp with salt and add to pan. Cook 2 minutes on each side, or until done. Serve with the salad.
  3. Alternately, if you don’t have a grill pan, you can sauté the shrimp in a non-stick pan with a little olive oil, following the cooking directions above

Sam’s Shrimp and White Bean Salad…It’s What’s for Dinner.

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Comments

    • Lea Ann says

      It’s a great little recipe and I didn’t even use her vinaigrette. I’ll be making it again soon and following her recipe.

  1. says

    Lea Ann, I’m so pleased that you liked this and thanks so much for the shout-out. I love the idea of the kicked up vinaigrette using the jalapeno vinegar. I am a vinegar aficionato and collect vinegars of all flavors. Now I’ve got to find some of that vinegar to add to my collection….
    Sam

    • Lea Ann says

      Sam, I bought this at our local Olive Oil store. The one we went to when Larry and Bev were here. Again, thanks for a great recipe.

  2. says

    Looks really good LA and I would have used lettuce as well – not an arugula fan. Sam is a great source of salads and has turned me on to some ingredient pairings that I would never have thought to put together.

  3. says

    Yum! I’m loving this beans, greens and shrimp – what a great idea! I really like the sound of that vinegar, too. Made my mouth water (seriously) and I’m off to find some. :)

  4. says

    The shrimp guy from Galveston is making his last stop in our area for the season this week. I would love to save some for this wonderful recipe. I love Sam’s recipes too!

  5. says

    I can’t get past the jalapeno white balsamic part. I have got to get my hands on that. Is it in a previous post or was this just a “whip it up” kind of deal?

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