Batter Licker

November 10, 2010

shrimp, green bean, and tomato salad with dilled lemon-dijon vinaigrette

I don’t know what kind of magic spells Dirty Girl Produce casts on their tomatoes, but their dry farmed, late season tomatoes are still some of the most flavorful tomatoes I’ve ever had. So even in the midst of butternut squash season, I find myself craving their sweet, juicy, deep red tomatoes and buying multiple pounds of them at the farmers market, afraid that next weekend they’ll be gone forever … or at least until next summer.


Some might say I’ve been devouring tomatoes since I was a kid. And they’d be right. As a child, I was very excited to help my mom plant seeds in our vegetable garden and grew impatient as I watched them slowly blossom into cherry tomatoes. Then, of course, I borrowed a tomato or two off the vine for a midday snack and lied about it. Tomatoes missing? Must have been a deer. Or a turkey. Or a rabbit. Or a crow. (Thankfully, I grew up in the boonies of California, where it was not uncommon to find deer snacking on our lawn. So my stories always worked.)


Here, tomatoes provide a juicy sweetness and green beans add a nice, fresh crunch to this salad, while marinated herbed shrimp have hearty meatiness and a bright, tangy flavor that matches well with the veggies and the tangy Dilled Lemon-Dijon Vinaigrette.

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Delicious warm, at room temperature, or chilled, this is a wonderfully colorful and flavorful yet very low-maintenance dish perfect for bringing to potlucks.

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Shrimp, Green Bean, and Tomato Salad with Dilled Lemon-Dijon Vinaigrette
Serves 2 as a main course

14 large shrimp (about 3/4 lb.)
2 cloves garlic, minced
1/4 c. dill, chopped
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
3 Tbsp. olive oil, divided
1/2 lemon, juiced
1 1/2 c. green beans, stems removed and beans chopped into 2-inch pieces
1 c. tomatoes, chopped
Dilled Lemon-Dijon Vinaigrette to taste

In medium bowl, mix garlic, dill, Dijon, salt, pepper, 2 Tbsp. oil, and lemon juice until combined. Toss shrimp in marinade, cover with plastic wrap, and allow to marinate either for 1 hour at room temperature or up to 2 days refrigerated.

In medium pot, bring water to boil. Blanch or steam green beans until slightly tenderized but still crunchy, about 3 minutes. Remove beans, and set into large bowl.

Heat remaining 1 Tbsp. oil in large pan over medium heat. Sear shrimp for 1 1/2 to 2 minutes per side until pink and lightly charred. Transfer shrimp to large bowl with green beans, and repeat for remaining shrimp.

Add chopped tomatoes to the bowl with green beans and shrimp. Add 1/2 c. Dilled Lemon-Dijon Vinaigrette, and toss to coat shrimp, green beans, and tomatoes. Add more vinaigrette to taste.

Serve salad warm, room temperature, or chilled by itself or with some rice pilaf. Option to top the salad with a sprinkling of feta cheese.

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