Shrimp and White Bean Caprese Salad with Sourdough Toast

This was a camp cooking dinner winner! Lovely for any spread this Spring/Summer season.

Ingredients

  • 7oz can cannellini beans, drained and rinsed
  • 5oz cherry tomatoes, halved
  • 5oz small marinated mozzarella balls or 1 large cubed
  • 1/4 cup loosely packed basil leaves, sliced
  • 3 tbsp olive oil (use from marinated
  • mozzarella if available), divided
    Salt/Black Pepper
  • 2 tsp balsamic vinegar, plus more as needed
  • 1 lb jumbo shrimp, peeled and deveined
  • Sourdough bread, cut into triangles
  • Recipe

    Add 1 tbsp olive oil (or marinated olive oil from mozzarella bowl if using) to a skillet or grill pan on medium-high heat. Season shrimp with seasoning or salt and pepper. Sear 1-2 minutes per side or until an internal temperature of 145°F is reached. Remove from the pan and set aside. For the bread, drizzle with olive oil, sprinkle with salt and pepper, and toast on both sides. In a medium bowl, combine the beans, tomatoes, cheese, and half of the basil. Gently toss together. Drizzle in 2 tbsp olive oil and balsamic vinegar and season with salt and pepper to taste. Top with remaining basil.

    Approximate Nutrition Information for 1/4 of the recipe: 540 calories, 35g fat, 27g carbs, 27g protein

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    This was a camp cooking dinner winner! Lovely for any spread this Spring/Summer season.