Shrimp and White Bean Ragout

We made this for Sunday lunch after church, and it was so fast, and it tastes great! Serve with brown rice.
INGREDIENTS
1 tbsp. olive oil
1 pound large, thawed shrimp
1/4 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. crumbled dried rosemary
1 can (15-1/2 oz) Great Northern Beans, drained and rinsed
DIRECTIONS
Heat the olive oil in a large, non stick skillet over medium-high heat. Add the shrimp, and sprinkle with the garlic salt, onion powder, and rosemary. Cook for 2 minutes. Add the beans, and cook 2 minutes, until heated through.

Nutritional information (does not include rice): 4 servings, 254.4 calories, 5.7g fat, 1.0g saturated fat, 1.2 polyunsaturated fat, 2.8g monounsaturated fat, 378.4mg sodium, 19.7g carbs, 6.2g dietary fiber, 0 sugars, 30.4 protein
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