Foodie Friday: Breaded Shrimp with Escarole and White Beans

 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

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

1. Heat oven to 400 F.
2. Mix 3 Tlbs. of olive oil with bread crumbs, rosemary, and cayenne.
3. Add shrimp to bread crumb mixture. 
4. Spread out shrimp mixture in large baking dish.
5. Bake shrimp for 10 minutes or until bread crumbs start to brown and shrimp becomes opaque.
6. 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. 
7. When escarole wilts add cannellini beans and water directly from the can.
8. (Optional: add splash of white wine) bring to a boil and remove from heat.
9. Serve with shrimp on top of escarole/beans.
10. 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!

Copyright 2012 
http://verygoodrecipes.com/italia
fish, Italian