Mike Garten
For a fast 20-minute meal, spread white bean purée on toast and top with juicy shrimp and sautéed spinach. Easy!
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Cal/Serv:
380
Yields:
4
servings
Total Time:
0
hours
20
mins
tbsp.
olive oil, divided
cloves garlic, thinly sliced, divided
c.
canned white beans, rinsed
lb.
large and deveined shrimp, tails removed, butterflied
tsp.
red pepper flakes
c.
baby spinach, roughly chopped
slices bread, well toasted
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- In small skillet, heat 2 tablespoons oil, half of garlic, and 2 sprigs thyme on medium until garlic begins to sizzle, 1 to 2 minutes. Remove from heat and discard thyme, then grate in 1 teaspoon lemon zest and squeeze in 1 tablespoon juice. Transfer to mini food processor along with beans and ¼ teaspoon each salt and pepper and puree until smooth, about 30 seconds.
- Heat remaining 3 tablespoons oil in large skillet on medium-low. Add remaining garlic and cook, stirring often, until golden brown, 4 minutes. Add shrimp, red pepper flakes, bay leaf, and remaining thyme. Season with 1/2 teaspoon salt, increase heat to medium-high, and cook, tossing often, 1 minute.
- Add sherry, reduce heat to medium-low, and cook until shrimp are just opaque throughout, 1 to 2 minutes. Remove from heat, discard bay leaf, and toss with spinach and parsley. Spread bean mixture on toast and top with shrimp and spinach, spooning any pan juices over top.
GH Test Kitchen Tip: Try the sautéed shrimp mixture (with double the garlic and spinach) tossed with pasta. Stir in pasta cooking liquid as needed.
NUTRITIONAL INFORMATION (per serving): About 380 calories, 19 g fat (2.5 g saturated), 30 g protein, 620 mg sodium, 23 g carb, 5 g fiber
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Source : Goodhousekeeping
