White Bean and Grilled Shrimp Salad With Orecchiette
Published August 20, 1994
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
THE SHRIMP
1 pound medium shrimp, shelled
½ teaspoon olive oil
1 teaspoon fresh lemon juice
½ teaspoon salt
Freshly ground pepper to taste
THE SALAD
4 ounces pancetta, diced
6 ounces orecchiette, cooked
2 cups cooked small white beans
1 medium tomato, seeded and diced
4 teaspoons chopped fresh thyme
3 tablespoons fresh lemon juice
1 ½ teaspoons salt
Freshly ground pepper to taste
1 bunch arugula, stemmed and coarsely chopped
½ medium onion, very thinly sliced
1 teaspoon olive oil
Nutritional analysis per serving (4 servings)
85 grams carbs; 201 milligrams cholesterol; 667 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 15 grams fiber; 880 milligrams sodium; 52 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the shrimp, place them in a bowl and toss with the olive oil, lemon juice, salt and pepper. Marinate for 1 hour. Start a charcoal fire. Grill until cooked through, about 4 minutes per side. Set aside.
- Step 2
In a skillet, cook the pancetta over medium-low heat until browned, about 15 minutes. Drain on paper towels. In a large bowl, toss the pancetta with the shrimp, orecchiette, beans, tomato, thyme, lemon juice, 1 teaspoon of salt and pepper to taste.
- Step 3
In another bowl, toss together the arugula, onion, olive oil, ½ teaspoon of salt and pepper. Just before serving, toss the 2 salads together. Serve at room temperature.
Private Notes
Comments
Fantastic summer dinner! I omitted the pasta and substituted shucked grilled corn. Added Kalamata olives per another’s suggestion. Two of us ate the whole thing. Served with caprese on good rustic ciabatta. Don’t forget a chilled rosé!
This has been one of my go-to summer entertaining dishes for some time. I find the beans/ orrechiette benefit from additional time with the lemon/time/onion prior to putting it altogether. I also grill some fennel as an additional vegetable component. Add some grilled bread or focaccia and your guests will thank you for a light and delicious meal.
Added kalamata olives, some sherry vinegar and I was out of olive oil so used a couple tablespoons fat from the pancetta. Delicious with lots of salt and pepper, topped with parmesan cheese.