1 1/2 tablespoons
extra virgin olive oil
, peeled and deveined
, fish broth or bottled clam broth, optional
1. Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the garlic, 2 tablespoons of the parsley and the rosemary and cook over medium heat until fragrant but not brown, about 1 minute. Stir in the shrimp, beans, salt and pepper and cook for 1 minute. Add the broth and simmer until the shrimp are firm, pink and cooked, 2 to 3 minutes more. Correct the seasoning, adding salt and pepper to taste.
2. Drizzle the remaining olive oil over the shrimp and beans, sprinkle with the remaining parsley, and serve immediately.
Serving Size: 1/4 pound of shrimp
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin