Garlicky Baked Shrimp

Another day, another shrimp dish. I love cooking with shrimp, you can throw together a dish pretty quickly. And Saturday I wanted something quick since we were painting and trying to get more stuff organized at the house. I found this on the Real Simple website.

1 pound raw, peeled and deveined medium or large shrimp
4 cloves sliced garlic
2 tbsp. white wine
salt and pepper
1/4 cup softened butter (I used half butter and half olive oil)
1/4 cup panko bread crumbs (I used whatever bread crumbs I had in the cupboard and I had to use more than 1/4 cup to get the consistency I wanted)
2 tbsp. chopped fresh parsley

In a baking dish, combine the shrimp, garlic and white wine. Season with salt and pepper. Sprinkle with a mixture of the butter/olive oil, bread crumbs and parsley.

Bake at 425 degrees F until shrimp are opaque, 15-18 minutes.

Crispy Breaded Shrimp With Garlicky Beans

This was a pretty easy recipe. The original recipe called for rosemary, but I'm not a HUGE fan of rosemary so I used thyme instead...plus that's what I had on hand anyway. I also didn't have any arugula either, so I just made a salad to go with it.

1/2 cup bread crumbs
2 tbsp. chopped fresh rosemary (thyme)
kosher salt and pepper
5 tbsp. olive oil
1 pound medium shrimp, peeled and deveined
1 clove garlic, chopped
1, 19-oz. can cannellini beans, rinsed and drained
2 bunches arugula, trimmed

Heat oven to 400 degrees F. Mix the breadcrumbs, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the oil in a large bowl. Add the shrimp and toss to coat. Transfer shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the breadcrumbs are crispy, 10-12 minutes.

Heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, about 2 minutes. Remove from heat, add the arugula, and toss to combine. Divide the beans among individual plates and serve with the shrimp. Sprinkle any extra breadcrumbs from the pan over the top.