Crispy Breaded Shrimp And Cannelini Beans Recipes

CRISPY BREADED SHRIMP WITH CANNELLINI BEANS

Steps:

• Heat oven to 400°F In a bowl, mix the bread crumbs, rosemary, 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
• Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes.
• Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, ¼ cup water, and ¼ teaspoon each salt and pepper. Cook until heated through, 2 to 3 minutes.
• Remove from heat and toss with the arugula. Serve the beans with the shrimp and sprinkle any remaining crumbs over the top.

GARLICKY SHRIMP AND CANNELLINI BEANS

Steps:

• Simmer beans, olive oil and garlic for 10 minutes. Add some water or chicken stock to make the mixture soupier.
• Add shrimp, cover and simmer 5 minutes or until shrimp turns pink.
• Add parsley and season well to taste with salt and crushed red pepper.

CRISPY BREADED SHRIMP

Steps:

• Rinse shrimp under cold running water and pat dry.
• On a shallow plate, combine flour, cornstarch, salt, pepper, paprika, and garlic powder. Stir until evenly dispersed.
• In a large bowl, combine eggs, milk, and hot sauce. Whisk until well blended and frothy.
• In a deep, wide skillet over medium heat, heat about 3 inches deep of oil.
• Working in batches, lightly dredge shrimps in flour mixture, shaking off excess.
• Dip in the egg mixture and then dredge again in flour mixture, patting down flour onto shrimp.
• Gently add into hot oil one by one (to prevent clumping) and deep-fry, turning as needed, for about 3 to 5 minutes or until golden and crisp.
• With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Season with chili powder and drizzle with lime juice, if desired. Serve immediately.

LEMONY SHRIMP AND BEAN STEW

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.