Shrimp-and-White-Bean Bruschetta

All You MAY 2006

  • Yield: 4 Servings
  • Cost Per Serving:$1.82


  • 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


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

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.

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.

Nutritional Information

Amount per serving
  • Calories: 397
  • Fat: 16g
  • Saturated fat: 2g
  • Protein: 31g
  • Carbohydrate: 34g
  • Fiber: 7g
  • Cholesterol: 172mg
  • Sodium: 585mg

Go to Full Version of

Shrimp-and-White-Bean Bruschetta Recipe