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Roasted Shrimp with White Beans and Feta

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 6 shrimp and 1/2 cup bean mixture)

Sustainable Choice. Roasting shrimp in the oven is a hands-off route to bringing out robust flavor; the method also helps prevent overcooking, keeping shrimp tender. Prep tip: It's easier to grate the rind before juicing the lemon.

Ingredients

  • 2 tablespoons plus 4 teaspoons olive oil, divided
  • 3 tablespoons fresh lemon juice, divided
  • 1/4 teaspoon kosher salt, divided
  • 1 pound peeled and deveined large shrimp
  • 1 cup finely chopped red onion
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1/4 cup unsalted chicken stock
  • 1 teaspoon finely grated lemon rind
  • 4 teaspoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh mint
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Nutrition Information

  • calories 273
  • fat 14 g
  • satfat 2.8 g
  • monofat 8.6 g
  • polyfat 1.4 g
  • protein 21 g
  • carbohydrate 16 g
  • fiber 4 g
  • cholesterol 149 mg
  • iron 1 mg
  • sodium 535 mg
  • calcium 140 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine 2 teaspoons oil, 1 tablespoon lemon juice, and 1/8 teaspoon salt in a dish. Add shrimp; toss to coat. Set aside.

  3. Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add onion; sauté 2 minutes. Stir in beans, stock, and remaining 1/8 teaspoon salt; cook 3 minutes.

  4. Arrange shrimp on a baking sheet; roast at 450° for 4 minutes.

  5. Combine remaining 2 tablespoons oil, remaining 2 tablespoons lemon juice, rind, vinegar, mustard, and black pepper in a bowl. Pour half of oil mixture over beans; toss. Stir in mint. Divide evenly among 4 plates; sprinkle with feta. Arrange shrimp alongside. Top with remaining oil mixture.