"From Real Simple Magazine. This received a lot of good reviews on their website."
chopped fresh rosemary
peeled and deveined medium shrimp
garlic clove, chopped
1 (19 ounce) cans
cannellini beans, rinsed
arugula, thick stems removed
( about 8 cups)
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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Crispy Breaded Shrimp With Cannellini Beans (cont.)