Crispy Breaded Shrimp With Cannellini Beans
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
- Remove from heat and toss with the arugula. Serve the beans with the shrimp and sprinkle any remaining crumbs over the top.
Nutritional Information
- Per Serving
- Calories 470Calories From Fat 42%
- Fat 22g
- Sat Fat 3g
- Cholesterol 172mg
- Sodium 691mg
- Protein 35g
- Carbohydrate 33g
- Fiber 8g
- Sugar 4g
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
If fresh rosemary is not available (or not your favorite herb), use sage or thyme.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
