|Breaded Shrimp Escarole & Beans copyright 2012|
Do you still have the leftover escarole from last week’s egg drop soup? Well, if you do I had originally said to sauté it with some white beans and put it over pasta.This is still an option. Though I was fishing around in my freezer and noticed a bag of shrimp. So, I decided to use the escarole for a shrimp dish. Shrimp is a great fish to keep frozen. It doesn’t taste mealy like some fish can when you thaw it out. Also, it is very versatile; shrimp can be added to rice and pasta dishes. You can make salad with it, and of course, it makes a great appetizer.
Breaded Shrimp with Escarole and White Beans
by Diane Balch
by Diane Balch
25 minutes serves 4
6 tbs. extra-virgin olive oil
1/2 Italian bread crumbs can use Aleia's gluten-free bread crumbs
1 tbs dried rosemary or oregano
1 pound medium peeled and deveined shrimp (thaw if frozen)
dash or more cayenne pepper
3 cloves garlic minced
1 19 ounce can of Cannellini beans (or any white bean)
1/2 - full head of escarole, chopped
Optional: splash of white wine
- Heat oven to 400 F.
- Mix 3 Tlbs. of olive oil with bread crumbs, rosemary, and cayenne.
- Add shrimp to bread crumb mixture.
- Spread out shrimp mixture in large baking dish.
- Bake shrimp for 10 minutes or until bread crumbs start to brown and shrimp becomes opaque.
- While shrimp is cooking heat 3 Tlbs. of olive oil with garlic in a medium skillet. Do not brown garlic. Add escarole, salt and pepper.
- When escarole wilts add cannellini beans and water directly from the can.
- (Optional: add splash of white wine) bring to a boil and remove from heat.
- Serve with shrimp on top of escarole/beans.
- Serve with any grain or potatoes. (brown rice is my favorite, along with a side salad of tomatoes with red onions)
This recipe is part of a new "Foodie Friday" link with Adelina from the blog Home Maid Simple . Click on and check out the other recipes listed below. Feel free to add a recipe. Enjoy!