Shrimp With White Beans and Toast

shrimp-white-beans
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 458 calories
    • 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

Ingredients

  1. Check 4 slices country bread
  2. Check 6tablespoons unsalted butter
  3. Check 4 cloves garlic, sliced
  4. Check 1/2cup dry white wine
  5. Check 1pound frozen peeled and deveined medium shrimp, thawed
  6. Check kosher salt and black pepper
  7. Check 1 15-ounce can white beans, rinsed
  8. Check 4cups 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.