Thursday, August 26, 2010

wednesday - crispy rosemary shrimp, arugula with white beans

This is a great meal that consists mainly of pantry/freezer staples and is ready in a jiffy. It's based on a recipe that I tore out of a Real Simple magazine a couple of years ago, and I always dig it out when I want something, well, simple. I use whole wheat Panko bread crumbs, which are crunchier than regular bread crumbs (with added fiber from the whole wheat). Ian's is a good brand that doesn't contain hydrogenated oils. Instead of arugula, I have also used spinach or beet greens--basically any green that I have on hand. The shrimp and arugula are both listed as one recipe in the magazine, but I'm breaking it into two because I often make the arugula with white beans as a side dish with other entrées. Last night I halved the original shrimp recipe and used a bit less oil than the recipe called for--you basically need just enough oil to moisten the bread crumbs. Also, I've found that the bread crumb mixture adheres better if you pat the shrimp dry with paper towels before combining them. I forgot this step last night; it still tasted good, but I had to sprinkle the cooked shrimp with the majority of the bread crumbs that were left on the pan.



Crispy Rosemary Shrimp

1/4 cup whole wheat Panko bread crumbs
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
Kosher salt and black pepper
1/2 pound peeled and deveined medium shrimp, patted dry

Heat oven to 400° F. In a large bowl, mix the breadcrumbs, rosemary, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add the shrimp and toss to coat.

Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes.

Transfer shrimp to plates and sprinkle any remaining bread crumbs over the top.

Makes 2 servings.
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Arugula with White Beans
 
1 tablespoon olive oil
1 clove garlic, chopped
1 15-ounce can cannellini beans, rinsed
1/4 cup water
Kosher salt and pepper
6 cups arugula, thick stems removed

Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, water, and 1/4 teaspoon each salt and pepper. Cook until heated through, 2 to 3 minutes. Remove from heat and toss with the arugula until slightly wilted.
 
Makes 4 servings.
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