ANGRY SHRIMP WITH TUSCAN WHITE BEANS
A hearty shrimp recipe created with Progresso® chicken broth and cannellini beans - dinner ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- In 1-quart saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
- In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
- Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
- Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
- Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
- Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
- Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Nutrition Facts : Calories 690, Carbohydrate 73 g, Cholesterol 160 mg, Fat 3, Fiber 9 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2140 mg, Sugar 2 g, TransFat 0 g
TUSCAN SHRIMP WITH WHITE BEANS, TOMATOES AND BASIL
We love to have this out on the back porch in the summer if the mosquitoes aren't hungrier than we are! You, of course, can have it anytime of year you want. Very simple and clean flavors. A green salad, crusty garlic bread, and crisp white wine make a classic meal.
Provided by little_wing
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine all bean ingredients and heat on medium low.
- While the beans are simmering, heat 1/4 cup oil in a large skillet over high heat.
- Add the shrimp, season with salt and cook for about 1-3 minutes, tossing frequently until shrimp turns pink and begins to curl. Don't overcook! If you using pre-cooked shrimp, you basically are just browning them a bit.
- Remove the shrimp to a bowl.
- Add the garlic to the pan and saute until the garlic browns.
- Add the pepper flakes and cook for 1 minute.
- Add the tomato and basil and stir briefly, then add the lemon juice.
- Season with salt and pepper.
- Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp.
- Spoon the white beans on a platter or individual plates.
- Drizzle with the best olive oil you have.
- Top with shrimp mixture.
- Sprinkle with parsley.
Nutrition Facts : Calories 493.8, Fat 11.2, SaturatedFat 1.7, Cholesterol 115.2, Sodium 129.3, Carbohydrate 61.8, Fiber 15.2, Sugar 2.3, Protein 38.2
TUSCAN SHRIMP
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the oil to a large saute pan over high heat. Next, add the shrimp and cook. Sprinkle the shrimp with the salt and pepper, with a stirring motion, and cook until the shrimp are medium-rare in temperature, about 2 minutes. Next, deglaze the pan with the wine and add the tapenade. Reduce the heat and stir the tapenade into the shrimp. After blending the tapenade in, add the marinara, stir again and allow to warm, about 2 minutes. Finally, add the cooked spaghetti, stir and warm until the spaghetti is hot, about 3 minutes. Again, toss and serve or portion the pasta. Finish with the Parmesan and basil.
TUSCAN RIGATONI & WHITE BEANS
I've had this recipe quite some time and always meant to try it. The ingredients appeal to me. If you try it first, let me know what you think.
Provided by bert2421
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook& drain pasta.
- Cook onion and sausage over med-high heat 2-3 minutes until onion is tender.
- Gently stir in pasta and remaining ingredients except cheese.
- Cook 3-5 minutes or until hot.
- Sprinkle each serving with cheese.
TUSCAN SHRIMP WITH WHITE BEANS
Steps:
- Heat oil in a large skillet over med-high heat. Add the shrimp, season with salt and pepper 1-2 minutes. Remove shrimp and set aside. Add garlic and saute until light brown. Add red pepper flakes and cook for 1 min. Add the tomatoes and lemon juice. Season with salt and pepper. Cook for an addition 1 minute. Add the shrimp back to the skillet toss well and finish cooking the Shrimp. Add the Canneloni beans and the basil.
CREAMY TUSCAN-INSPIRED SHRIMP
Tuscan-inspired shrimp with sun-dried tomato strips, spinach leaves, and half-and-half over pasta.
Provided by DickHaldeman
Categories Shrimp Pasta
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
- Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
- Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
- If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
- Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.
Nutrition Facts : Calories 617.4 calories, Carbohydrate 51 g, Cholesterol 238.7 mg, Fat 28.6 g, Fiber 4.8 g, Protein 35.7 g, SaturatedFat 14.6 g, Sodium 605.6 mg, Sugar 2.8 g
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