Tuesday, March 18, 2008

Another fast friendly recipe

Here was a great, simple, quick meal I made tonight. It was a hit with the entire family, as well. I found this in Real Simple magazine, in the March 2008 issue. I have doubled it, so it feeds approximately 8 people.

Crispy Breaded Shrimp with garlicky beans:

1 cup bread crumbs
4 tablespoons chopped, fresh rosemary
Kosher salt and pepper
10 tablespoons olive oil
2 pounds medium shrimp, peeled and deveined
2 cloves garlic, chopped
2 19oz cans cannellini beans, rinsed and drained
arugula, rinsed and chopped

Heat oven to 400 degrees
Mix the bread crumbs, rosemary, 1 teaspoon salt, 1/2 teaspoon pepper, and 6 tablespoons of olive 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, 10-12 minutes (when they are a bright pink).

Heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/2 cup water, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until heated through, about 4 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.

Now, when I made this, I didn't measure out the salt, pepper, or oil. I added extra garlic, and used half arugula and half baby spinach (to appeal to the little kids taste). I think fresh rosemary is essential, but if you don't have it, fresh thyme or sage would work.

I served this with grapes. Everyone loved it.


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