White Bean-and-shrimp Crostini Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive oil,
1/2 lbs: Small shrimp, peeled and deveined
2 Cloves: garlic, minced
1/2 cup: Drained canned Great Northern beans,
1/8 tsp: Salt,
1/8 tsp: Pepper,
4 ounce: Italian bread slices,, (8 slices) toasted (1/2-inch-thick)
8 small: Fresh sage leaves,, optional
Directions:
Heat oil in a medium nonstick skillet over medium heat. Add the shrimp, and
saute 1 minute. Add garlic, and saute an additional minute or until shrimp
are done. Remove shrimp mixture from skillet, and set aside.
Add beans, salt, and pepper to skillet; cook over medium heat 1 minute,
stirring frequently. Remove from heat, and mash beans. Spread bean mixture
evenly over bread slices. Yield: 8 appetizers (serving size: 1 appetizer).
Per serving: 120 Calories; 2g Fat (17% calories from fat); 10g Protein; 15g
Carbohydrate; 43mg Cholesterol; 160mg Sodium
NOTES : To serve, divide shrimp mixture evenly among bread slices; garnish
with sage leaves, if desired.
Recipe by: Cooking Light, May 1995, page 142
Posted to MC-Recipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
saute 1 minute. Add garlic, and saute an additional minute or until shrimp
are done. Remove shrimp mixture from skillet, and set aside.
Add beans, salt, and pepper to skillet; cook over medium heat 1 minute,
stirring frequently. Remove from heat, and mash beans. Spread bean mixture
evenly over bread slices. Yield: 8 appetizers (serving size: 1 appetizer).
Per serving: 120 Calories; 2g Fat (17% calories from fat); 10g Protein; 15g
Carbohydrate; 43mg Cholesterol; 160mg Sodium
NOTES : To serve, divide shrimp mixture evenly among bread slices; garnish
with sage leaves, if desired.
Recipe by: Cooking Light, May 1995, page 142
Posted to MC-Recipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
Tags
Appetizers