Thursday, March 4, 2010

Crispy Breaded Shrimp

Shrimp are a delicious and quick cooking weeknight meal idea. If possible try to find sustainably harvested shrimp that are local, preferably, or from the same continent at least. Inspired by a magazine recipe, I instantly altered it by replacing the arugula with kale and adding extra garlic and red pepper flakes. I would have liked to use arugula, but it didn't look fresh at the market and decided to go with a more hearty, in-season alternative instead.  I really like this recipe because I feel like the shrimp could be paired with many things and I've posted a few suggestions below to hopefully inspire ideas of your own.

1/2 cup bread crumbs
2 tbsp chopped fresh rosemary
kosher salt and pepper
~ 1 tsp red pepper flakes (to taste)
5 tbsp olive oil
1 lb medium shrimp, peeled and deveined
2 cloves of garlic, chopped or pressed
1 15-ounce can cannellini beans, rinsed and drained
2 bunches kale, destemmed and chopped into ~1 inch strips

Preheat oven to 400°F
Mix the bread crumbs, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of olive oil in a large bowl. Add the shrimp, gently toss to coat, and transfer the shrimp to a baking sheet, spreading any residual breading over the shrimp.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the garlic and red pepper flakes and cook briefly, stirring, for about 30 seconds.  Add the kale tossing it to coat it in the oil, sprinkle with 1-2 teaspoons of salt, and partially cover the skillet with a lid. Reduce the heat to medium low and let the kale cook until almost tender but not completely cooked, stirring occasionally.
Bake until the shrimp are cooked through and the breading crispy, 8-10 minutes.
When the shrimp are a few minutes from finished, increase the skillet heat to medium-high, add the beans, 1/4 cup water, and salt and pepper to taste. Cook until heated through, about 2 minutes.

-use swiss chard, arugula, or your favorite green instead of kale
I would add quick cooking greens (like arugula) at the end of preparing the side dish (Heat the garlic and red pepper flakes, add the beans and heat through, and toss in arugula just before serving)
-subsitute quinoa or wild rice cooked in vegetable stock for the cannellini beans
Many flavorful starches would pair well with these shrimp.

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