White bean-and-shrimp crostini
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| ½ | pounds | Small shrimp, peeled and deveined |
| 2 | Cloves garlic, minced | |
| ½ | cup | Drained canned Great Northern beans |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 4 | ounces | Italian bread slices, (8 slices) toasted (1/2-inch-thick) |
| 8 | smalls | 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@... on Jan 28, 1997.