Quick Shrimp with Beans Recipe
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By using canned beans and pre-shelled shrimp, this colorful entrée can be ready to eat in minutes. The recipe can be doubled or tripled.
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1 15 oz. can cannellini or other white beans
1 teaspoon dried sage, finely crumbled
2 tablespoons olive oil, divided
12 ounces peeled shrimp, medium to large size
1 small onion, diced
1/2 bell pepper, diced - preferably red
1 clove garlic, pressed or minced
1/4 cup parsley, chopped
salt and pepper
lemon wedges (optional)
:10 inch skillet
Drain beans and put in microwavable serving dish. Mix in sage; microwave about 2 minutes. (If not using a microwave, heat beans in a small pan with 1 tablespoon of water or bean liquid.) Pour 1 tablespoon olive oil over beans and leave in microwave to stay warm.
In skillet, heat 1 tablespoon olive oil. Add onions and pepper and cook, stirring occasionally, until onion is soft--about 5 minutes. Add garlic and cook, stirring, 1 minute. Add shrimp and cook, stirring, until shrimp change color and are cooked, about 3 minutes. Lightly salt and pepper the contents of the skillet as the shrimp cook. Stir in parsley. Spoon over warm beans, add lemon wedges, if using, and serve.
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