Shrimp and Green Bean Salad

Revised 2018 Apr 18

4 servings


4 cloves garlic, peeled
1/4 cup olive oil
2 tablespoons lemon juice
2 sprigs fresh rosemary
1/4 teaspoon fish sauce
1 pound shrimp, peeled and deveined
1 pound fresh green beans, trimmed
1/4 cup olive oil
1 clove garlic, minced
2 slices bacon , chopped
1 onion, thinly sliced
1/4 teaspoon fish sauce
1/2 teaspoon cracked black pepper
1/2 cup crumbled garlic and herb feta cheese
1/2 teaspoon sambal oelek
4 tablespoons stock


Place garlic cloves, olive oil, lemon juice, rosemary, and fish sauce into a blender; purée until smooth. Combine shrimp and marinade in a resealable plastic bag. Marinate at least 30 minutes at room temperature.

Preheat a pan over medium heat and when hot add shrimp and marinade. Cook till shrimp are just done then remove them to a bowl. Add a couple of tablespoons of stock and reduce slightly. Pour into bowl with shrimp

Steam the green beans to required doneness; rinse with cold water and place into a large bowl.

Cook the bacon in the same skillet until crisp. Remove and reserve bacon then add onion, Cook the onion until softened and translucent Stir in garlic, sambal oelek, fish sauce, and a bit more stock.

Return the beans and shrimp mixture, and heat through. Season with salt and pepper; mix well.

Serve warm, at room temperature, or chilled.

Mix in crumbled feta before serving.

If serving chilled refrigerate the shrimp immediately after cooking.Serve with toasted ciabatta buns with topped with melted medium Asiago

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