Shrimp With White Beans and Toast

Shrimp With White Beans and Toast
Christopher Baker
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Serves 4
preparation
15
minutes
cooking
15
minutes
other
0
minutes

Ingredients

4
slices country bread
6
tablespoons
unsalted butter
4
cloves garlic, sliced
1/2
cup
dry white wine
1
pound
frozen peeled and deveined medium shrimp, thawed
kosher salt and black pepper
1
15-ounce can white beans, rinsed
4
cups
baby arugula (about 3 ounces)

Directions

  1. Spread the bread on both sides with 2 tablespoons of the butter.
  2. Cook the bread in a large skillet over medium heat until browned, 2 to 3 minutes per side. Remove from the skillet.
  3. Wipe out the skillet and melt the remaining 4 tablespoons of butter over medium-high heat. Add the garlic and cook, stirring, for 1 minute.
  4. Add the wine and bring to a boil.
  5. Add the shrimp, season with ½ teaspoon salt and ¼ teaspoon pepper, and simmer until opaque throughout, 2 to 3 minutes.
  6. Fold in the beans and arugula and cook just until the beans are heated through, 1 to 2 minutes. Serve over the bread.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 458
  • Fat 20 g
  • Sat Fat 11 g
  • Cholesterol 218 mg
  • Sodium 704 mg
  • Protein 30 g
  • Carbohydrate 32 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 6 mg
  • Calcium 166 mg
What does this mean? See Nutrition 101.

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