Shrimp With White Beans and Toast
Serves 4|
Hands-On Time:
|
Total Time:
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
- Spread the bread on both sides with 2 tablespoons of the butter.
- Cook the bread in a large skillet over medium heat until browned, 2 to 3 minutes per side. Remove from the skillet.
- 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.
- Add the wine and bring to a boil.
- Add the shrimp, season with ½ teaspoon salt and ¼ teaspoon pepper, and simmer until opaque throughout, 2 to 3 minutes.
- Fold in the beans and arugula and cook just until the beans are heated through, 1 to 2 minutes. Serve over the bread.
Nutritional Information
- Per Serving
- Calories 458
- Fat 20g
- Sat Fat 11g
- Cholesterol 218mg
- Sodium 704mg
- Protein 30g
- Carbohydrate 32g
- Sugar 4g
- Fiber 5g
- Iron 6mg
- Calcium 166mg
What does this mean? See
Nutrition 101
.
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Quick Tip
This hearty shrimp-and-bean mixture is also delicious served over pasta.
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