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Angry Shrimp with Tuscan White Beans

A hearty shrimp recipe created with Progresso® chicken broth and cannellini beans - dinner ready in 30 minutes.

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

Ingredients

Bean Mixture

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

Coating Mixture

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

Shrimp Mixture

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

"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."

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
690
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
160mg
160%;
Sodium
2140mg
2140%;
Total Carbohydrate
73g
73%
(Dietary Fiber
9g
9%
  Sugars
2g
2%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
8%;
Calcium
15%;
Iron
50%;
Exchanges:
4 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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