It’s Week 1, Day 2, so let’s start with a bang, shall we? Monday will probably be a good day for me to try new recipes, since it’s one of the days I’m home with my kiddos and not rushing home from work with two starving beasts. I had ripped out this recipe from Real Simple long ago (March 2008, to be exact), but had never tried it. So after a quick run to the grocery store, buying only the essentials (like shrimp, for example), I tried it last night. It was delicious and ridiculously easy to prepare, with the exception of peeling and deveining 1 pound of shrimp — an activity I abhor.
So here it is, copied straight from my olive oil-stained page:
1/2 cup bread crumbs
2 tablespoons chopped fresh rosemary (I substituted 1 tablespoon of dried rosemary)
Kosher salt and pepper
5 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1 clove garlic, chopped (I substituted 1 tablespoon of chopped garlic from a jar)
1 19-ounce can cannellini beans, rinsed and drained (I used a 15-ounce can)
2 bunches of arugula, trimmed (my grocery store was out of arugula, so I substituted with a small head of red leaf lettuce, chopped in ribbons)
HEAT oven to 400 degrees F.
MIX the breadcrumbs, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the 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 to 12 minutes.
HEAT the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through, about 2 minutes. Remove from heat, add the arugula (or red leaf lettuce) and toss to combine.
DIVIDE the beans among individual plates and serve with the shrimp. Sprinkle any bread crumbs from the pan over the top. (I served the beans/greens combination in one bowl and the shrimp from a platter…we do it family style in my house).
The verdict? Easy, fast (20 minutes after 45 f-ing minutes dealing with the shrimp process) and delish. Likely to become a staple in my very limited dinner repertoire.
{I promise to take pictures next time, but it was all gone before I remembered…}
Recipe credit: Real Simple, March 2008
I love the idea of breadcrumbs prawns. I’ve to try this recipe soon. 🙂
Yum! I think I pulled one similar from Real Simple last spring that has become a staple. You marinate and broil the shrimp in garlic/parsley/olive oil and then serve it over the arugula with fresh lemon juice. And, Trader Joes has the *best* price and best quality on frozen shrip (it’s from asia, but it’s hard to find US shrimp these days). Super easy as it goes from freezer to colander to oven. (Greer on the blog alias; I finally started it, but still in the process of going public.)