Crispy shrimp with cannellini beans.
1/2 cup whole wheat bread crumbs
2 Tbsp chopped fresh rosemary
5 Tbsp olive oil
Freshly ground sea salt and black pepper
1 lb peeled and deveined large shrimp
1 garlic clove, chopped
1 19-ounce can cannellini beans, rinsed
2 bunches arugula, thick stems removed
Transfer the shrimp and excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, about 10 to 12 minutes.
Meanwhile, heat the remaining 2 Tbsp of oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for a few seconds. Add the beans, 1/4 cup water and 1/4 each of salt and pepper. Cook until heated through, about 2-3 minutes. Remove from the heat and toss with the arugula.
Serve the bean mixture with the shrimp and sprinkle any remaining bread crumbs over the top.