Shrimp Salad with White Beans, Broccoli, and Toasted Garlic


Shrimp Salad with White Beans, Broccoli, and Toasted Garlic


Quantity Ingredients
4 cups broccoli florets
2 tbsp olive oil
4 garlic cloves, thinly sliced
1/4 cup fresh lemon juice
2 tbsp chopped fresh dill
1/4 tsp salt
1/4 tsp black pepper
1 lb peeled and deveined large shrimp
2 cups canned small white beans, rinsed and drained
1/2 cup grated fresh Parmigiano-Reggiano cheese
Dill sprigs (optional)


Cook broccoli in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water.

While broccoli cooks, heat oil in a large nonstick skillet over medium heat. Add garlic, and cook 5 minutes or until golden, stirring frequently. Remove garlic with a slotted spoon; drain on paper towels. Pour excess oil from pan into a small bowl. Add juice, dill, salt, and pepper; stir with a whisk.

Heat pan over medium-high heat. Add shrimp, and cook 3 minutes or until done, stirring frequently.

Combine broccoli, lemon mixture, shrimp, beans, and cheese, tossing gently to coat. Sprinkle with garlic. Garnish with dill sprigs, if desired.

4 servings (serving size: 1 1/2 cups)

CALORIES 403 (27% from fat); FAT 12.1g (sat 3.2g,mono 6.2g,poly 1.7g); IRON 7.5mg; CHOLESTEROL 180mg; CALCIUM 322mg; CARBOHYDRATE 36.3g; SODIUM 509mg; PROTEIN 38.7g; FIBER 8.5g