Saturday, August 28, 2010

Monday - Crispy Breaded Shrimp with Cannellini Beans 8/30

found at

Serves 4

· 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)

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.

Nutritional Information
· Per Serving
· Calories 470 Calories From Fat 42%
· Fat 22g
· Sat Fat 3g
· Cholesterol 172mg
· Sodium 691mg
· Protein 35g
· Carbohydrate 33g
· Fiber 8g
· Sugar 4g

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