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Shrimp Salad with White Beans, Broccoli, and Toasted Garlic

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 1/2 cups)
Crisp Italian bread rounds out the menu. Using bagged broccoli florets cuts several minutes of preparation time.


  • 4 cups bagged broccoli florets
  • 2 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound peeled and deveined large shrimp
  • 2 cups canned small white beans, rinsed and drained
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • Dill sprigs (optional)

Nutrition Information

  • calories 403
  • caloriesfromfat 27 %
  • fat 12.1 g
  • satfat 3.2 g
  • monofat 6.2 g
  • polyfat 1.7 g
  • protein 38.7 g
  • carbohydrate 36.3 g
  • fiber 8.5 g
  • cholesterol 180 mg
  • iron 7.5 mg
  • sodium 509 mg
  • calcium 322 mg

How to Make It

  1. Cook broccoli in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water.

  2. While broccoli cooks, heat oil in a large nonstick skillet over medium heat. Add garlic, and cook 5 minutes or until golden, stirring frequently. Remove garlic with a slotted spoon; drain on paper towels. Pour excess oil from pan into a small bowl. Add juice, dill, salt, and pepper; stir with a whisk.

  3. Heat pan over medium-high heat. Add shrimp, and cook 3 minutes or until done, stirring frequently.

  4. Combine broccoli, lemon mixture, shrimp, beans, and cheese, tossing gently to coat. Sprinkle with garlic. Garnish with dill sprigs, if desired.