Angry Shrimp with Tuscan White Beans

 

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.