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Shrimp-and-White-Bean Bruschetta

Yield 4 Servings


  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, smashed and peeled
  • 1 pound frozen deveined medium shrimp, thawed and peeled
  • 4 scallions, trimmed and thinly sliced, white and green portions separated
  • 1 (15.5 oz.) can cannellini beans, drained and rinsed
  • Kosher salt
  • Freshly ground pepper
  • 1 tomato, coarsely chopped or 1 cup grape tomatoes, halved
  • 8 slices Italian or French bread

Nutrition Information

  • calories 397
  • fat 16 g
  • satfat 2 g
  • protein 31 g
  • carbohydrate 34 g
  • fiber 7 g
  • cholesterol 172 mg
  • sodium 585 mg

How to Make It

  1. Combine oil and garlic in a cup and set aside. Pat shrimp dry with a paper towel.

  2. In a nonstick skillet, warm 2 Tbsp. oil and 1 clove garlic over medium heat. Add shrimp and white portion of scallions and cook, stirring, until shrimp are opaque, about 3 minutes. Add beans, season with salt and pepper and cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in tomatoes.

  3. Preheat oven to 375°F. Arrange bread on a baking sheet and toast until crisp, about 8 minutes. Brush with remaining garlic oil. Stir scallion greens into bean mixture and then serve with toasts.