CRISPY BREADED SHRIMP WITH CANNELLINI BEANS
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
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
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
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
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
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
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
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
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
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
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
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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- 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.
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