Day 12: Shrimp with White Beans and Toast

Today's recipe was prepared by Erin Henry, assistant editor/producer for Like Antigoni (who prepared yeterday's recipe), Erin builds the stories on




There are few things that I enjoy more than shellfish. So when I saw this straightforward Shrimp with White Beans and Toast, I was excited to give it a try. Frozen shrimp requires no prep, which made getting started a breeze. Once the shrimp had completely thawed, I went to work buttering the bread and slicing the garlic as the pan heated up. After toasting the bread, you use the same skillet to cook the shrimp (something I appreciated, since I don’t have a dishwasher). The remainder of the recipe—making a sauce of the butter and wine, then cooking the shrimp, beans and greens in it—was just as easy as it looked. My entire apartment smelled great as I doled out the mixture onto plates for my boyfriend and myself.




This dish was delicious and very flavorful. It was warm and buttery, and the crunch of the toasted bread contrasted nicely with the softer textures of the beans and shrimp. I generally shy away from arugula because I’m not a fan of bitter foods, but wilting the greens in the butter sauce took the bite out of them. We had plenty of leftovers (the meal was intended for 4), which made for great lunches throughout the week. It did take me a little more than 15 minutes to make, but this is likely because my skillet was just a touch too small for the amount of shrimp (the biggest skillet I have is 10 inches). The meal was quick, filling, and very tasty—definitely something I will make again!




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