crispy breaded shrimp with garlicky beans
Alex Irvine
One of the first dishes where we employed the phrase, “That one’s going in the rotation.”
ingredients
- 1/2 cup bread crumbs
- 2 Tbs chopped fresh rosemary
- Kosher salt & pepper
- 1 lb medium shrimp, peeled and deveined
- 1 clove garlic chopped
- 1 19 oz can cannellini beans, rinsed and drained
- 2 bunches arugula, trimmed
directions
- 1
Heat oven to 400°
- 2
Mix the breadcrumbs, rosemary, 1/2 tsp salt, 1/4 tsp pepper, and 3 Tbs of oil in a large bowl. add the shrimp and toss to coat. transfer shrimp and any excess crumbs to a baking sheet.
- 3
Bake until the shrimp are cooked through and the bread crumbs are crispy, 10 - 12 minutes.
- 4
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 tsp salt, and 1/4 tsp pepper. Cook until heated through, about two minutes. Remove from heat, add the arugula, and toss to combine.
- 5
Divide the beans among individual plates and serve with the shrimp. Sprinkle any extra bread crumbs from the pan over the top.
notes
Having the rosemary plant is handy for this one.
Source: Real Simple
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