Crispy Breaded Shrimp With Cannellini Beans Recipes

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CRISPY BREADED SHRIMP WITH CANNELLINI BEANS



Crispy Breaded Shrimp With Cannellini Beans image

Make and share this Crispy Breaded Shrimp With Cannellini Beans recipe from Food.com.

Provided by BerrySweet

Categories     Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup breadcrumbs
2 tablespoons chopped fresh rosemary
5 tablespoons olive oil
kosher salt
black pepper
1 lb peeled and deveined medium shrimp
1 garlic clove, chopped
1 (19 ounce) can cannellini beans, rinsed
2 bunches arugula, thick stems removed (about 8 cups)

Steps:

  • Heat oven to 400°F In a bowl, mix the bread crumbs, rosemary, 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
  • 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.
  • Meanwhile, heat the remaining 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. Serve the beans with the shrimp and sprinkle any remaining crumbs over the top.

Nutrition Facts : Calories 472.6, Fat 19.3, SaturatedFat 2.8, Cholesterol 143.2, Sodium 751.1, Carbohydrate 45, Fiber 9.2, Sugar 1.3, Protein 30.4

TUSCAN SHRIMP WITH WHITE BEANS



Tuscan Shrimp with White Beans image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Steps:

  • Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
  • Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
  • Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

GARLICKY SHRIMP AND CANNELLINI BEANS



Garlicky Shrimp and Cannellini Beans image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 7

16 ounce can of white beans, drained and rinsed
2 tablespoons extra virgin olive oil
Minced clove of garlic
Water or chicken broth
8 ounces (weighed after peeling) peeled shrimp, deveined and cut into 1/2-inch pieces
1/4 cup chopped fresh parsley or basil
Salt and crushed red pepper flakes

Steps:

  • Simmer beans, olive oil and garlic for 10 minutes. Add some water or chicken stock to make the mixture soupier.
  • Add shrimp, cover and simmer 5 minutes or until shrimp turns pink.
  • Add parsley and season well to taste with salt and crushed red pepper.

CANNELLINI SHRIMP SALAD



Cannellini Shrimp Salad image

A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.

Provided by P-Pok

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 4h20m

Yield 4

Number Of Ingredients 10

¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon sugar
¼ teaspoon dried cilantro
¼ teaspoon dried basil
¼ teaspoon dried tarragon
1 (15 ounce) can white kidney beans, drained and rinsed
1 roma (plum) tomato, diced
¼ red onion, diced
¾ pound cooked tiny shrimp

Steps:

  • In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
  • In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
  • Cover and refrigerate several hours, or overnight, to develop flavors.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 17 g, Cholesterol 166 mg, Fat 14.9 g, Fiber 4.4 g, Protein 22.1 g, SaturatedFat 2.1 g, Sodium 410.3 mg, Sugar 0.7 g

EASY BREADED SHRIMP



Easy Breaded Shrimp image

Easy, good, and wonderful for a family dinner.

Provided by Erin

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 8

Number Of Ingredients 4

1 quart vegetable oil for frying
4 cups shrimp, peeled and deveined
1 egg, beaten
2 cups dry bread crumbs

Steps:

  • Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.1 g, Cholesterol 120.5 mg, Fat 14.2 g, Fiber 1.2 g, Protein 17.4 g, SaturatedFat 2.1 g, Sodium 301.1 mg, Sugar 1.7 g

SHRIMP WITH CANNELLINI BEAN SALAD



Shrimp With Cannellini Bean Salad image

This is from one of my Food and Wine cookbooks. Serve this with a green salad and some pita or flat bread.

Provided by dicentra

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs large shrimp, shelled and deveined
1/2 cup olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1 small onion, minced
1 tablespoon flat leaf parsley, chopped
1 1/2 teaspoons dried sage
1 tablespoon wine vinegar
1/4 teaspoon black pepper
2 (15 ounce) cans cannellini beans, drained and rinsed

Steps:

  • Light the grill or heat the broiler. Thread the shrimp onto four skewers.
  • In a shallow glass dish, combine ¼ cup of the oil with the garlic and ¼ teaspoon of the salt.
  • Add the skewers and turn to coat the shrimp. Set aside.
  • In a medium bowl, combine the onion with remaining oil and salt, parsley, sage, vinegar and pepper. Gently stir in the beans.
  • Grill or broil the shrimp, turning once, until just done, about 5 minutes. Serve the shrimp with the bean salad.

LEMONY SHRIMP AND BEAN STEW



Lemony Shrimp and Bean Stew image

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

Provided by Sue Li

Categories     dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)

Steps:

  • Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
  • In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
  • Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

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