Angry Shrimp with Tuscan White Beans

Angry Shrimp with Tuscan White Beans

A hearty shrimp recipe created with Progresso® chicken broth and cannellini beans - dinner ready in 30 minutes.

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • 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.

Bean Mixture

  • 1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley

Coating Mixture

  • 1 cup Gold Medal™ all-purpose flour
  • 4 1/2 teaspoons California chili powder
  • 1 tablespoon coarse sea salt (gray salt)
  • 1 teaspoon freshly ground black pepper
  • 1 egg
  • 1 cup Progresso™ panko crispy bread crumbs

Shrimp Mixture

  • 16 uncooked extra-large shrimp, peeled (tail shells left on), deveined
  • 1/3 to 1/2 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 small serrano chile, thinly sliced
  • 1 cup fresh whole basil leaves
  • 1 1/2 teaspoons grated orange peel
  • Additional extra-virgin olive oil, if desired

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