Crispy Breaded Shrimp w/ Garlicky Beans
Irene Lockwood
Heat Oven to 400°
ingredients
- 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
directions
- 1
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.
- 2
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.
- 3
Divide the beans among individual plates and serve with the shrimp. Sprinkle any extra bread crumbs from the pan over the top.
- 4
Substitution: If fresh rosemary is not available--or not one of your favorite herbs--use sage or thyme instead.
notes
Real Simple 3/08
Source: Irene Lockwood
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