Best Crispy Breaded Shrimp And Cannelini Beans Recipes

Garlicky Shrimp and Cannellini Beans image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 7

16 ounce can of white beans, drained and rinsed
2 tablespoons extra virgin olive oil
Minced clove of garlic
Water or chicken broth
8 ounces (weighed after peeling) peeled shrimp, deveined and cut into 1/2-inch pieces
1/4 cup chopped fresh parsley or basil
Salt and crushed red pepper flakes

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.

Lemony Shrimp and Bean Stew image

Provided by Sue Li

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)

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.