White Bean-and-Shrimp Crostini

White Bean-and-Shrimp Crostini Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Yield:

8 appetizers (serving size: 1 appetizer)

Recipe from

Cooking Light

Nutritional Information

Calories 93
Caloriesfromfat 16 %
Fat 1.7 g
Satfat 0.3 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 7.6 g
Carbohydrate 11.5 g
Fiber 0.9 g
Cholesterol 38 mg
Iron 1.2 mg
Sodium 194 mg
Calcium 26 mg

Ingredients

2 teaspoons olive oil
1/2 pound small shrimp, peeled and deveined
2 garlic cloves, minced
1/2 cup drained canned Great Northern beans
1/8 teaspoon salt
1/8 teaspoon pepper
8 (1/2-inch-thick) Italian bread slices, toasted (about 4 ounces)
8 small fresh sage leaves (optional)

Preparation

Heat oil in a medium nonstick skillet over medium heat. Add the shrimp, and sauté 1 minute. Add garlic, and sauté an additional minute or until shrimp are done. Remove shrimp mixture from skillet, and set aside.

Add beans, salt, and pepper to skillet; cook over medium heat 1 minute, stirring frequently. Remove from heat, and mash beans. Spread bean mixture evenly over bread slices. Divide shrimp mixture evenly among bread slices; garnish with sage leaves, if desired.

Linda Romanelli Leahy,

Cooking Light

May 1995
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