Thursday, March 27, 2014

Shrimp and Green Bean Salad

This delicious salad combines quick cooking shrimp with tasty green beans for a light, quick meal.  Use microwavable brown rice to cut your prep time even further!  


2 pounds peeled, medium-size raw shrimp (look for US wild caught)
Tomato Basil Vinaigrette, divided (recipe below)
1 1/2 pounds fresh green beans, trimmed (or 1 bag steam fresh green beans)
1 1/3 cups (5 1/2 oz.) shredded Parmesan cheese
3/4 cup chopped roasted almonds 
2 cups prepared brown rice

Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally.  If using fresh green beans, cook in boiling water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.  If you are using steam fresh beans, follow the package directions.  Remove shrimp from marinade, discarding marinade. Sauté shrimp on medium high heat for 2 minutes on each side or just until shrimp turn pink. Toss with green beans, Parmesan cheese, roasted almonds, and remaining 3/4 cup Basil Vinaigrette. Serve over brown rice.

Tomato Basil Vinaigrette 
1/2 cup chopped fresh basil
1/2 cup The Delicious Dietitian Tomato Wine vinegar
4 large shallots, minced
3 garlic cloves, minced
1 teaspoon brown sugar
1 teaspoon The Delicious Dietitian Seafood Spice Blend
1 cup olive oil
Whisk together basil, vinegar, shallots, garlic, brown sugar, and spice blend until well mixed. Gradually add olive oil, whisking constantly until blended.

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