Green Bean and Shrimp Salad

Green Bean and Shrimp Salad Recipe - Fresh and Healthy Ingredients

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Green Bean and Shrimp Salad is a refreshing and flavorful dish that combines the crunchiness of green beans with the succulent taste of shrimp. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

This recipe is a modern twist on the classic green bean salad, which has been a popular dish in many cultures for centuries. The addition of shrimp adds a protein boost and a delicious seafood flavor to the salad.

Ingredients

Vinaigrette

1 tbsp red wine vinegar
1 tsp honey dijon mustard
0.13 tsp salt
0.13 tsp black pepper
3 tbsp olive oil
2 tbsp snipped chives

Salad

1 lb (454 g) green beans, trimmed
2 tbsp olive oil
2 cloves garlic, finely chopped
1.5 lb (680 g) large shrimp, shelled and deveined
0.25 tsp salt
0.25 tsp black pepper
1 cup cherry tomatoes, halved
0.5 cup crumbled feta cheese
snipped chives

How to prepare

In a bowl, whisk together the first 4 ingredients.
Drizzle in the oil while whisking, until the dressing is emulsified.
Add chives and set aside.
Bring a pot of salted water to a boil.
Add beans and simmer for 5 minutes, or until tender.
Drain the beans and place them in a bowl.
Toss the beans with the dressing and set aside.
Heat oil in a skillet.
Add garlic and shrimp.
Season with salt and pepper and cook for 2 minutes per side, or until cooked through.
Toss the tomatoes with the beans.
Place the mixture on a serving platter.
Scatter the shrimp and feta cheese over the top.
Garnish with snipped chives.

Variations

Add sliced almonds or walnuts for extra crunch.
Substitute the feta cheese with goat cheese or blue cheese for a different flavor profile.
Add fresh herbs like parsley or basil for a burst of freshness.

Cooking Tips & Tricks

Make sure to cook the shrimp just until they are opaque and pink, as overcooking can make them tough and rubbery.

- Be sure to trim the green beans and blanch them in boiling water before adding them to the salad for the perfect texture.

- The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week.

Serving Suggestions

Serve this salad as a main dish with a side of crusty bread or as a side dish alongside grilled chicken or fish.

Cooking Techniques

Blanching the green beans ensures that they are cooked through but still retain their crunchiness. Cooking the shrimp quickly in a hot skillet helps to keep them tender and juicy.

Ingredient Substitutions

You can use asparagus or snap peas instead of green beans, and scallops or chicken instead of shrimp.

Make Ahead Tips

You can prepare the vinaigrette and blanch the green beans ahead of time. Store them separately in the refrigerator until ready to assemble the salad.

Presentation Ideas

Arrange the salad on a large platter and garnish with extra snipped chives for a beautiful presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine like Sauvignon Blanc or a light beer like a pilsner.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This salad is rich in vitamins A, C, and K, as well as iron and calcium.

Alergens

This recipe contains shellfish (shrimp) and dairy (feta cheese).

Summary

This salad is a well-balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Green Bean and Shrimp Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With a mix of flavors and textures, this salad is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was visiting my friend Martha's house for a small gathering. As soon as I walked into her kitchen, I was hit with the most amazing aroma. I followed it to the stove, where Martha was stirring a pot of green beans and shrimp.

I couldn't help but ask her what she was making, and she smiled and said it was her famous Green Bean and Shrimp Salad. I had never heard of such a dish before, but I was immediately intrigued. Martha offered me a taste, and as soon as I took my first bite, I knew I had to learn how to make it myself.

Martha was kind enough to share her recipe with me, and I made it for my family that very weekend. They all loved it, and it quickly became a staple in our household. Over the years, I have made some tweaks and adjustments to Martha's original recipe, but the essence of it remains the same.

I remember the first time I made the salad for a family gathering. Everyone raved about it and asked for the recipe. I felt so proud and accomplished, knowing that I had created something delicious that brought joy to others.

As the years went by, I continued to perfect the recipe, adding my own special touch with fresh herbs and a homemade vinaigrette dressing. I would often bring the salad to potlucks and parties, where it was always a hit. People would ask me for the recipe, and I would gladly share it, knowing that it would bring them as much joy as it brought me.

One day, while visiting a farmers market, I came across a vendor selling fresh green beans and shrimp. I couldn't resist buying some and decided to make a batch of my Green Bean and Shrimp Salad. As I was preparing the ingredients, a woman approached me and asked what I was making. I told her about the salad, and she seemed intrigued.

The woman introduced herself as Mrs. Thompson, and she told me that she had a similar recipe that had been passed down in her family for generations. She invited me to her home to see how she made her version of the salad, and I eagerly accepted.

Mrs. Thompson's recipe was slightly different from mine, but it was equally delicious. She shared with me the story of how the recipe had been passed down from her grandmother, who had learned it from a dear friend many years ago. I was touched by the history and tradition behind the dish and felt honored to be a part of it.

I spent the afternoon with Mrs. Thompson, watching her cook and soaking up her wisdom. She taught me new techniques and flavor combinations that I had never considered before. By the end of the day, I felt like I had gained a new friend and a deeper appreciation for the art of cooking.

I returned home with a renewed sense of inspiration and a newfound respect for the power of food to bring people together. I made Mrs. Thompson's version of the Green Bean and Shrimp Salad for my family, and they were blown away by the depth of flavor and complexity of the dish.

As the years went by, I continued to make the salad, blending Martha's original recipe with Mrs. Thompson's traditional version. Each time I prepared it, I felt a connection to the past and a sense of gratitude for the women who had shared their knowledge with me.

Now, whenever I make my Green Bean and Shrimp Salad, I think of Martha and Mrs. Thompson and the joy that food has brought into my life. I am grateful for the recipes that have been passed down to me and for the memories that they hold. And I hope that one day, I can pass on these recipes to my own grandchildren, so that they too can experience the beauty and magic of a homemade meal made with love.