Tuscan Cranberry Bean and Shrimp Salad Recipe

Name: Tuscan Cranberry Bean and Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups frozen shelled cranberry beans or 1 1/2 pounds fresh, shelled; 2 thyme sprigs; 1 small rosemary sprig; 2 tablespoons finely chopped flat-leaf parsley, stems reserved; 1 bay leaf; 2 garlic cloves1 crushed, 1 minced; Kosher salt; Water; 1/4 cup extra-virgin olive oil; 2 ounces pancetta, finely chopped; 1 pound medium shrimp, shelled and deveined; 3 tablespoons fresh lemon juice; Freshly ground pepper

Servings: persons

1 1/2 cups frozen shelled cranberry beans or 1 1/2 pounds fresh, shelled
2 thyme sprigs
1 small rosemary sprig
2 tablespoons finely chopped flat-leaf parsley, stems reserved
1 bay leaf
2 garlic cloves1 crushed, 1 minced
Kosher salt
Water
1/4 cup extra-virgin olive oil
2 ounces pancetta, finely chopped
1 pound medium shrimp, shelled and deveined
3 tablespoons fresh lemon juice
Freshly ground pepper

1
In a medium saucepan, combine the beans with the thyme, rosemary, parsley stems, bay leaf, crushed garlic and 1 teaspoon of salt.
2
Cover with water and bring to a boil.
3
Reduce the heat to moderate, cover partially and cook until the beans are tender, 15 to 20 minutes.
4
Drain the beans and discard the herb stems, bay leaf and garlic clove.
5
Heat 3 tablespoons of the oil in a large skillet.
6
Add the pancetta and cook over moderately high heat, stirring, until lightly browned, about 4 minutes.
7
Add the shrimp and minced garlic and cook, tossing, until the shrimp turn pink, about 2 minutes.
8
Add the lemon juice, season with salt and pepper and cook for 1 minute longer.
9
Add the beans and cook, tossing, for 1 minute.
10
Stir in the chopped parsley and the remaining 1 tablespoon of olive oil.
11
Season with salt and pepper and transfer to a bowl.
12
Serve warm or at room temperature.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups frozen shelled cranberry beans or 1 1/2 pounds fresh, shelled, 2 thyme sprigs, 1 small rosemary sprig, 2 tablespoons finely chopped flat-leaf parsley, stems reserved, and more.

Yes, Tuscan Cranberry Bean and Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuscan Cranberry Bean and Shrimp Salad

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