|
| 1 | can (19 oz) Progresso® cannellini beans, drained, rinsed |
| 2 | tablespoons extra-virgin olive oil |
| 3/4 | cup Progresso® chicken broth (from 32-oz carton) |
| 1 | tablespoon lemon juice |
| 1 | tablespoon chopped fresh Italian (flat-leaf) parsley |
|
| 1 | cup Gold Medal® all-purpose flour |
| 4 1/2 | teaspoons California chili powder |
| 1 | tablespoon coarse sea salt (gray salt) |
| 1 | teaspoon freshly ground black pepper |
| 1 | egg |
| 1 | cup Progresso® panko crispy bread crumbs |
|
| 16 | uncooked extra-large shrimp, peeled (tail shells left on), deveined |
| 1/3 | to 1/2 cup extra-virgin olive oil |
| 4 | cloves garlic, thinly sliced |
| 1 | small serrano chile, thinly sliced |
| 1 | cup fresh whole basil leaves |
| 1 1/2 | teaspoons grated orange peel |
| Additional extra-virgin olive oil, if desired |
| 1. | In 1-quart saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.) |
| 2. | In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs. |
| 3. | Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet. |
| 4. | Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp. |
| 5. | Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper. |
| 6. | Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine. |
| 7. | Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top. |
|
| "I never buy peeled and deveined shrimp. It seems like a convenience, but the quality is diminished substantially. Only a few minutes are needed to do the work yourself, and then you have shrimp shells to put in the freezer for making shellfish stock later." |
Nutrition Information:
690 ( 270); 30g ( 4g, 0g); 160mg; 2140mg; 73g ( 9g, 2g); 30g 30%; 8%; 15%; 50% 4 ; 1 ; 0 ; 2 1/2 ; 3 5