I love that this recipe is so simple and is made mostly from ingredients I always have in my pantry, spice cabinet and garden. All I need to pick up is the shrimp. I also love that it's a shrimp dish that is filling and tasty but doesn't have rice or pasta paired with it. Feel free to add some cooked couscous in place of the below salad if you want some carbs.
1. Cook 1 lb peeled and deveined medium shrimp with 1 chopped shallot in olive oil.
2. Season with salt, paprika, and ground coriander.
3. Add 1 can drained and rinsed white beans, 1/2 cup water, and 1/4 white wine vinegar until warmed through.
4. Sprinkle with fresh chopped parsley.
Herb Salad
This salad is my favorite salad ever. When you add lots of fresh herbs to your salad you don't need a complicated (or fattening) dressing. It's great as is or on top of a sliced baguette as tartines. You could also add chicken, salmon or tofu to make it substantial enough to stand on its own.
1. Chop fresh basil, tarragon, lemon thyme and parsley - or whatever you have on hand or in your garden.
2. Add to arugula and shave Pecorino cheese on top. Mix well.
3. Dress with olive oil, fresh lemon juice and coarse salt.
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