Rating: 4.5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 8
Sara Quessenberry
Recipe by Real Simple March 2008

Gallery

Credit: Kana Okada

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F.Mix the bread crumbs, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the oil in a large bowl. Add the shrimp and toss to coat. Transfer shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the bread crumbs are crispy, 10 to 12 minutes.Heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, about 2 minutes. Remove from heat, add the arugula, and toss to combine.Divide the beans among individual plates and serve with the shrimp. Sprinkle any extra bread crumbs from the pan over the top.Substitution: If fresh rosemary is not available--or not one of your favorite herbs--use sage or thyme instead.

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Nutrition Facts

470 calories; calories from fat 42%; fat 22g; saturated fat 3g; cholesterol 172mg; sodium 691mg; carbohydrates 33g; fiber 8g; sugars 4g; protein 35g.
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