Crispy Breaded Shrimp With Cannellini Beans

Kana Okada
Serves 4 Hands-On Time: 20m Total Time: 20m

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 large bowl, mix the breadcrumbs, rosemary, 3 tablespoons of the 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 2 tablespoons of 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.
  4. Serve the bean mixture with the shrimp and sprinkle any remaining bread crumbs over the top. 
     
By Sara Quessenberry,  March 2008

Quick Tip

Any sturdy herb works well in this recipe. In place of rosemary, try sage or thyme.

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.

Did you try this recipe? How did you like it?

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