Eating shrimp is usually a treat, and the mix of vegetables in this tossed salad really bring out the flavor of our favorite seafood. This recipe uses convenient ingredients and is a joy to make and eat.
Serving size: 1 cup
Volume: 2 1/4 cups
Prep Time: 6 minutes
Cook Time: 6 minutes
Total Time: 12 minutes
1/2 (15-ounce) can string beans or 1/2 cup fresh string beans
2 teaspoons extra virgin olive oil
1 scallion, minced
2 or 3 carrots peeled and cut into thick shoestrings
1/2 cup mushrooms (whichever you enjoy best)
1 1/2 teaspoons fresh oregano, chopped
1/4 teaspoon black pepper
1/2 pound cooked salad shrimp
Crushed red pepper for garnish (optional)
Fresh oregano sprigs for garnish
If you’re using canned beans, drain them in a colander. Rinse the beans with water and set them aside.
Heat the oil in a large skillet over medium heat. When it is hot, add the scallion and garlic. Sauté 1 minute, and then add the string beans and 1/4 cup water. Heat, stirring gently for 3 minutes (cook longer if you’re using fresh string beans). Add in the tomatoes, carrots, mushrooms, oregano, and pepper. Cook 2 minutes more.
Meanwhile, place the shrimp in a colander and run it under hot water for 30 seconds. Remove the vegetables from the heat and divide it among the serving plates. Top with the warm salad shrimp. Garnish each plate with a sprinkling of crushed red pepper and a fresh oregano sprig. Serve immediately with a slice of whole wheat bread.
Why We Love It
What makes this shrimp dish a joy to cook is you don’t have to wrestle with uncooked shrimp. Using salad shrimp and simply warming it up with hot running water cuts your cooking time in half. Aside from this dish not being a fuss to prepare, this recipe is superb in terms of taste and presentation: It’s delicious and colorful, which makes eating it a delight.