Warm Shrimp Salad



Makes 4 first courses


  • 2 ounces (¼ cup) extra-virgin olive oil

  • ½ clove garlic, very thinly sliced

  •  ½ red onion, thinly sliced

  • 1 pinch fresh rosemary, chopped

  • Salt, pepper, and crushed red pepper flakes

  • 16 large shrimp, shelled and deveined

  • 1 cup cooked white beans, preferably cannellini (canned may be substituted)

  • 2 plum tomatoes, cut into medium dice

  • 4 ounces (½ cup) Clear Vegetable Stock (chicken stock can be substituted)

  • 2 loosely packed cups arugula (2 large handfuls), cleaned

  • Juice of 1 lemon


  • Heat olive oil and garlic in a medium sauce pot over high heat and cook until the garlic begins to turn golden brown.

  • Add the onion and cook for 1 minute.

  • Add the rosemary.

  • Add salt, pepper, and crushed red pepper flakes to taste.

  • Add the shrimp and cook for 1 to 2 minutes, until the shrimp just start to turn color but are not completely cooked.

  • Add the beans, tomatoes, and the vegetable stock and simmer 2 minutes. (If you are using the canned beans, add only the stock and the tomatoes.)

  • Add the canned beans now, if you are using them.

  • Add the arugula and simmer 30 seconds to 1 minute, until slightly wilted.

  • Squeeze the lemon into the warm salad and taste for seasoning.

  • Let salad cool slightly, then divide between four small bowls and serve while still warm.