Zucchini with White Beans and Shrimp

Zucchini with White Beans and Shrimp

A light and fresh Italian-style salad for a breezy, al fresco table.  Blanching the zucchini whole tenderizes it without making it slimy.  Cannellini beans and shrimp add heft and texture. 

Ingredients

  • 2-3 medium zucchini or 6-10 small zucchini (left whole)
  • 11 oz cooked white bans (we used Rancho Gordo's Alubia Bianca beans, but cannellini beans work just as well)
  • 7 oz cooked shrimp, shells discarded 
  • 4-6 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar 
  • Salt and black pepper, to taste

Preparation

  1. Bring a large saucepan of salted water to a boil.  Add the zucchini (whole) and blanch for 8 minutes if using larger zucchini, 5 minutes if using small.  Transfer to a colander to drain. 
  2. Using a very sharp knife, slice the zucchini into thin rounds.  If you're using larger zucchini, slice into thin quarters instead.  Transfer to a large bowl, followed by the shrimp and beans.
  3. Make the dressing: in a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, salt, and pepper. 
  4. Add the dressing to the zucchini mixture and toss well to coat.  Adjust the seasonings, to taste.  Serve at room temperature or chilled. 
Back
  • Aloo Gobi

    Aloo Gobi

    Andrew Napier

    Potatoes and cauliflower from Northern India.

    Aloo Gobi

    Andrew Napier

    Potatoes and cauliflower from Northern India.

  • Carrot Halwa

    Carrot Halwa

    Kelly Allen

    Jammy carrots, aromatic cardamom.

    Carrot Halwa

    Kelly Allen

    Jammy carrots, aromatic cardamom.

  • Martinez

    Martinez

    Andrew Napier

    The progenitor of the martini.

    Martinez

    Andrew Napier

    The progenitor of the martini.

1 of 3