Tuscan White Bean Salad with Shrimp

By johnwhorfin

Ingredients

• 8 8 8 cups water
• 1 1 1 cup dry white wine
• 1 1 21) pound (about 21) medium shrimp, shells on
• 1 1/2 1 1/2 1/2 teaspoons grated lemon rind
• 3 3 3 tablespoons fresh lemon juice
• 1 1/2 1 1/2 1/2 teaspoons chopped fresh rosemary
• 1 1/2 1 1/2 1/2 teaspoons Dijon mustard
• 1/2 1/2 1/2 teaspoon crushed red pepper
• 1/4 1/4 1/4 cup extra-virgin olive oil
• 3 3 3 cups cooked cannellini beans, rinsed and drained (see Master Dried Beans)
• 2 2 2 cups cherry tomatoes, halved
• 2/3 2/3 2/3 cup very thinly sliced red onion
• 4 4 5 cups packed baby arugula (about 5 oz.)
• 439 439
• 20g 20g
• 3g 3g
• 16g 16g
• 29g 29g
• 38g 38g
• 12g 12g
• 321mg 321mg
• 23% 23% DV
• 30% 30% DV
• 4g 4g
• 0g sugars 0g
• 439 439
• 20g 20g
• 3g 3g
• 16g 16g
• 29g 29g
• 38g 38g
• 12g 12g
• 321mg 321mg
• 23% 23% DV
• 30% 30% DV
• 4g 4g
• 0g sugars 0g

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Bring 8 cups water and wine to a boil in a large saucepan. Add shrimp; cook 4 minutes or just until opaque. Drain; rinse under cold water. Drain. Peel shrimp; discard shells.

Step 2

Combine rind, juice, rosemary, mustard, and red pepper in a bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add shrimp, beans, tomatoes, and onion to oil mixture; toss to coat. Add arugula to shrimp mixture; toss gently to combine.