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Tuscan White Beans with Spinach, Shrimp and Feta Recipe

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This recipe for Tuscan White Beans with Spinach, Shrimp and Feta is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-2 tsp extra virgin olive oil
-1 lb large shrimp, peeled and deveined (weight after peeled)
-1 medium onion, chopped
-4 cloves garlic, minced
-2 tsp chopped fresh sage
-2 tbsp balsamic vinegar
-1/2 cup low sodium, fat-free chicken broth
-15 oz can no-salt added cannellini beans, rinsed and drained
-1 1/2 oz crumbled reduced-fat feta cheese
Directions:
Directions:
-Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Cook shrimp until opaque, about 2 to 3 minutes. Transfer to a plate.

-Heat remaining oil in the same skillet over medium-high heat and add onion, garlic, and sage; cook 4 minutes stirring occasionally until golden. Stir in vinegar and cook 30 seconds.

-Add broth, bring to boil and cook 2 minutes. Stir in beans and spinach and cook until the spinach wilts, about 2 to 3 minutes.

-Remove from heat and stir in shrimp. Top with feta cheese and divide in 4 bowls.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I added scallops.

Calories: 282, Fat: 6.9 g, Carb: 22.2 g, Fiber: 6.2 g, Protein: 32.5 g, Sugar: 0.2 g, Sodium: 390 mg

 

 

 

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