Fish Course · Salad · Sides

Pesto Shrimp Salad with Roasted Artichokes, Fennel and White Beans

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A warm salad for a cool summer evening.  if you are not a fan of shrimp or allergic to shellfish, chicken would be a great substitute. It would be perfectly fine without any animal protein at all ! Eat it like a salad for lunch, side dish for something off the grill or toss is with pasta, this is a light and lovely meal !

Ingredients:

1lb cooked shrimp

1 package frozen artichokes, thawed and drained

2 bulbs of fennel, sliced

1 can of white beans

juice of one lemon

10 basil leaves, chopped

1/4 cup olive oil

1 Tbsp of minced garlic

2 tsp of red pepper flakes

1/4 store bought basil pesto

salt and pepper to taste

Methods:

Preheat oven to 375F

Toss oil, fennel, artichokes, basil, lemon juice, salt, pepper, red pepper flakes, garlic in a bowl and spread in a single layer on a baking sheet

Roast for 45mins till fennel and artichokes and brown.

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In a pot, heat pesto and toss in beans and shrimp.

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Add the roasted vegetables and toss to coat all the ingredients together.

Serve hot or warm !

 

 

3 thoughts on “Pesto Shrimp Salad with Roasted Artichokes, Fennel and White Beans

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