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Crispy Shrimp with Rosemary Cannellini
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Brief Description
Garlic-bean spread infused with rosemary spread on toasted bread and topped with oven-roasted shrimp.
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Main Ingredient
shrimp
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Category: Appetizers
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Cuisine: Italian
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Prep Time: 60 min(s)
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Cook Time: 8 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: swilliamson
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Posted On: Mar 08, 2016
Number of Servings:
Ingredients:
- 24 - large fresh or frozen shrimp thawed
- 2 tablespoons - extra virgin olive oil
- 2 cloves - garlic minced
- 1/4 teaspoons - salt
- 1/8 teaspoons - ground black pepper
- 1 cans - 19 oz. cannellini beans rinsed and drained
- 1 tablespoons - extra virgin olive oil
- 2 cloves - garlic minced
- 1 tablespoons - snipped fresh chives
- 2 teaspoons - snipped fresh Italian flat-leaf parsley
- 1 teaspoons - snipped fresh rosemary
- 1/4 teaspoons - salt
- 1/3 cups - fine dry bread crumbs
- 2 teaspoons - grated Parmigiano-Reggiano cheese
- 1/2 teaspoons - snipped fresh thyme
- 24 - 1/4-inch thick baguette slices toasted
- - snipped fresh rosemary
Directions:
Shell and devein shrimp, leaving the tails intact. Place shrimp in a self-sealing plastic bag set in a shallow bowl. For the marinade, combine the marinade ingredients (olive oil, garlic, salt and pepper). Pour over shrimp in bag. Seal bag; marinate in the refrigerator for 30 minutes.
In a bowl, mash the beans with a fork or a potato masher until almost smooth. Stir in the remaining Garlic-Bean spread ingredients; set aside.
Preheat oven to 475 degrees F. In a shallow bowl, combine bread crumbs, cheese and thyme. Coat shrimp with bread crumb mixture. Arrange shrimp in a single layer in a shallow baking pan. Bake in the preheated oven, uncovered for 8 to 10 minutes until shrimp turn opaque.
Meanwhile, spread bean mixture on toasted baguette slices. Top each with a shrimp; garnish with additional snipped fresh rosemary.
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