Crispy Breaded Shrimp With Cannellini Beans

Crispy Breaded Shrimp With Cannellini Beans
Kana Okada
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1/2
cup
bread crumbs
2
tablespoons
chopped fresh rosemary
5
tablespoons
olive oil
kosher salt and black pepper
1
pound
peeled and deveined medium shrimp
1
clove garlic, chopped
1
19-ounce can cannellini beans, rinsed
2
bunches arugula, thick stems removed (about 8 cups)

Directions

  1. Heat oven to 400° F. In a bowl, mix the bread crumbs, rosemary, 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
  2. Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes.
  3. Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, ¼ cup water, and ¼ teaspoon each salt and pepper. Cook until heated through, 2 to 3 minutes.
  4. Remove from heat and toss with the arugula. Serve the beans with the shrimp and sprinkle any remaining crumbs over the top.
Sara Quessenberry
February 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 42 %
  • Fat 22 g
  • Sat Fat 3 g
  • Cholesterol 172 mg
  • Sodium 691 mg
  • Protein 35 g
  • Carbohydrate 33 g
  • Fiber 8 g
  • Sugar 4 g
What does this mean? See Nutrition 101.