Shrimp with White Beans and Tomatoes

Prep: 10 minutes
Cook: 30 minutes • Serves: 4

2 tablespoons Best Yet® Extra Virgin Olive Oil
1 pound Best Yet® Raw 31-40 Count Peeled and Deveined Shrimp
1 medium shallot, chopped
2 garlic cloves, minced
2 cans (14.5 ounces each) Best Yet® Diced Tomatoes
1 can (15.5 ounces) Best Yet® Cannellini Beans, drained and rinsed
2 tablespoons fresh lemon juice
1/2 teaspoon Best Yet® Iodized Salt
1/2 teaspoon Best Yet® Ground Black Pepper
1/4 teaspoon Best Yet® Crushed Red Pepper
1 can (13.5 ounces) Best Yet® Leaf Spinach, drained
2 tablespoons chopped fresh basil

1.In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 3 minutes or until opaque throughout, turning once. Transfer shrimp to plate.

2.In same saucepot, heat remaining 1 tablespoon oil over medium-high heat. Add shallot; cook 3 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add tomatoes with their juice and beans; reduce heat to medium. Cook 10 minutes or until slightly thickened.

3.Stir in lemon juice, salt, black pepper and crushed red pepper; cook 5 minutes. Return shrimp to saucepot; add spinach and reduce heat to low and cook 4 minutes. Serve sprinkled with basil.

Approximate nutritional values per serving:
331 Calories, 8g Fat (1g Saturated), 135mg Cholesterol, 1175mg Sodium,
37g Carbohydrates, 10g Fiber, 7g Sugars, 0g Added Sugars, 30g Protein

Chef Tip:
Serve with roasted sliced fennel sprinkled with Parmesan cheese and chopped fresh chives.