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Photo: Howard L. Puckett; Styling: Cindy Manning Barr Photo by: Photo: Howard L. Puckett; Styling: Cindy Manning Barr

White Bean-and-Shrimp Crostini

Cooking Light MAY 1995

  • Yield: 8 appetizers (serving size: 1 appetizer)

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.

Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 16%
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.6g
  • Carbohydrate: 11.5g
  • Fiber: 0.9g
  • Cholesterol: 38mg
  • Iron: 1.2mg
  • Sodium: 194mg
  • Calcium: 26mg
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White Bean-and-Shrimp Crostini recipe

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