Shrimp Salad with White Beans, Broccoli, and Toasted Garlic

Randy Mayor; Jan Gautro
Crisp Italian bread rounds out the menu. Using bagged broccoli florets cuts several minutes of preparation time.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

Ingredients

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)

Preparation

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

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.

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

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

Note:

Barbara Seelig Brown,

March 2004