I’m always on the lookout for fast, easy and healthy weeknight meals, so when I had this dish in a restaurant recently, I came home determined to re-create it. It was a huge success – a meal that everyone loved and it took under 15 minutes to make (no exaggeration!).
Since then, I’ve made it just about once a week (it’s THAT good!). I’ve served it with roasted squash (link) and sauteéd mushrooms on the side, but it’s also delicious (and a bit more filling) when served over brown rice. Either way, it’s a light, healthy meal that’s quick to prepare and extremely satisfying.
I have a feeling that, if you give this one a try, it just might make its way into your weekly rotation, as well.
Grilled Shrimp over Seared Escarole and Cannellini Beans
4 Tbsp. extra virgin olive oil (and more for drizzling at the end)
1 lb. shrimp, peeled and deveined
½ tsp. Salt
¼ tsp. ground black pepper
½ tsp. paprika
3 cloves garlic, thinly sliced
pinch of red pepper
1 medium head of escarole, cut in half and then sliced into 1” ribbons
4-5 ounces (about ½ can) of cannelini beans, drained and rinsed
1 lemon, cut into four wedges
Set grill pan over high heat for approximately 5 minutes. In a medium bowl, combine the shrimp with 2 Tbsp. of the olive oil, salt, pepper and paprika. Toss to combine. When grill pan is hot, place shrimp on the pan and cook for 1-2 minutes per side (until the shrimp look opaque and have nice grill marks). Turn and cook for another 1-2 minutes, until shrimp are cooked through. Remove from grill and place into a warm oven.
Heat the remaining 2 Tbsp. olive oil in a large (pasta or soup) pot over medium heat until the oil shimmers. Add garlic slices and a pinch of red pepper and sauté until the garlic turns a light golden brown (keep a close watch; this happens quickly). Remove toasted garlic from the pan and set aside. Add the escarole to the pan and toss in the oil. When the escarole wilts slightly (in approximately 1-2 minutes), add the cannelini beans and toss to combine.
Divide the seared escarole among the plates and place 4-5 shrimp on top of each. Drizzle each portion with a little more olive oil and squeeze a lemon wedge over top. Add additional salt, black pepper or red pepper, if desired.