Shrimp Salad with White Beans, Broccoli, and Toasted Garlic

Shrimp Salad with White Beans, Broccoli, and Toasted Garlic Recipe
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

Cooking Light

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.

Barbara Seelig Brown,

Cooking Light

March 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note