- 1/2 cup bread crumbs
- 2 tablespoons chopped fresh rosemary
- Kosher salt and pepper
- 5 tablespoons olive oil
- 1 pound medium shrimp, peeled and deveined
- 1 clove garlic, chopped
- 1 19-ounce can cannellini beans, rinsed and drained
- 2 bunches arugula, trimmed
Heat oven to 400° F.
Mix the bread crumbs, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the oil in a large bowl. Add the shrimp and toss to coat. Transfer shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the bread crumbs are crispy, 10 to 12 minutes.
Heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, about 2 minutes. Remove from heat, add the arugula, and toss to combine.
Divide the beans among individual plates and serve with the shrimp. Sprinkle any extra bread crumbs from the pan over the top.
Substitution:If fresh rosemary is not available--or not one of your favorite herbs--use sage or thyme instead.
Yield: Makes 4 servings
CALORIES 470(42% from fat); FAT 22g (sat 3g); SUGAR 4g; PROTEIN 35g; CHOLESTEROL 172mg; SODIUM 691mg; FIBER 8g; CARBOHYDRATE 33g
reviewer notes: less rosemary, add red pepper flakes, more beans or less arugula
from Real Simple