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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Shrimp Salad with White Beans, Broccoli, and Toasted Garlic

Crisp Italian bread rounds out the menu. Using bagged broccoli florets cuts several minutes of preparation time.

Cooking Light MARCH 2004

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

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.

Nutritional Information

Amount per serving
  • Calories: 403
  • Calories from fat: 27%
  • Fat: 12.1g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 38.7g
  • Carbohydrate: 36.3g
  • Fiber: 8.5g
  • Cholesterol: 180mg
  • Iron: 7.5mg
  • Sodium: 509mg
  • Calcium: 322mg
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Shrimp Salad with White Beans, Broccoli, and Toasted Garlic recipe

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