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Angry Shrimp with Tuscan White Beans

 4 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4
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A hearty shrimp recipe created with Progresso® chicken broth and cannellini beans - dinner ready in 30 minutes.

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

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

"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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
690
Calories from Fat
270
% Daily Value
Total Fat
30g
47%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
160mg
53%
Sodium
2140mg
89%
Potassium
850mg
24%
Total Carbohydrate
73g
24%
Dietary Fiber
9g
36%
Sugars
2g
Protein
30g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
50%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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