Warm bean salad with grilled shrimp
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 580, total fat 36 G., saturated fats G., proteins 46 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 580, total fat 36 G., saturated fats G., proteins 46 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
Mediterranean cuisine is rich in green salads, and escarole is incredibly popular among them. This slightly bitter variety thrives in the vast expanses of Russia and can even grow in Siberia. It's also perfect for warm bean salads, as in this one. The beauty of this recipe is that paprika combines two ingredients—surprisingly, shrimp and sausage. All ingredients are cooked simultaneously on the same grill, significantly reducing waiting time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (400 g) white beans, drained and rinsed
- 450 g peeled large shrimp
- 2 large raw chorizo sausages (approximately 230 gr.)
- 0.5 cups thinly sliced roasted pepper
- 1 green onion, thinly sliced
- 2 tbsp sherry vinegar or red wine vinegar
- 1/4 tbsp. olive oil plus 2 tbsp. l.
- 1 large head of escarole, cut into 4 pieces lengthwise, including the stalk
- Paprika (hot, sweet or smoked), for topping
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Recipes with similar ingredients: white beans, shrimps, chorizo sausage, sweet pepper, wine vinegar, paprika
Cooking the dish according to the recipe:
- Preheat grill to medium-high heat.
- In a large bowl, stir together the white beans, fried peppers, green onions, sherry vinegar, 1/4 teaspoon salt, and a few grinds of pepper. In another large bowl, toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, and freshly ground pepper. Drizzle the escarole slices with 1 tablespoon olive oil; season with salt and pepper.
- Place the escarole, chorizo, and shrimp on the grill. Grill for 2-4 minutes, until slightly charred in spots, turning once halfway through cooking. Transfer to serving plates.
Turn the shrimp and sausages once during cooking and cook until fully cooked through, about 5 minutes for the shrimp and 10 minutes for the sausages. Add the shrimp to the bean mixture. Place the chorizo on a cutting board and slice into 1-cm-thick slices; add to the beans and toss. - Spoon the mixture over the salad; drizzle each serving with 1 tablespoon olive oil. Sprinkle with paprika.
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