Greek salad tartines with white beans

Indulge in the Mediterranean flavors of Greek salad tartines with creamy white beans. Simply divine!

Ingredients:

• 2 large lemons
• 2 15-oz. cans cannellini beans, drained and rinsed
• 5 tablespoons olive oil, divided
• 1 ¼ teaspoons kosher salt, divided
• 4 large cloves garlic, finely chopped (about 2 Tbsp.)
• ¼ teaspoon crushed red pepper
• 3 tablespoons unsalted butter, divided
• ¼ cup dry white wine
• 450g peeled, deveined large shrimp
• ⅓ cup chopped fresh parsley leaves
• Toasted bread, for serving (optional)

Instructions:

1. Peel off wide pieces of lemon zest using a peeler, making sure to avoid the white part. Finely dice the zest until you have 1 tablespoon; put it in a medium-sized bowl. Squeeze the lemons until you have 3½ tablespoons of juice. Mix the beans, 3 tablespoons of oil, ¾ teaspoon of salt, and 2 tablespoons of lemon juice with the chopped lemon zest in the bowl.
2. In a large skillet, combine minced garlic, crushed red pepper, 2 tablespoons of butter, and the remaining 2 tablespoons of oil. Cook on medium heat, stirring frequently, until the garlic turns a light golden color, usually about 4 minutes. Pour in the wine and let it simmer until it's reduced by half, which should take around 1 minute.
3. Increase the heat to medium-high and add the shrimp. Cook them until they turn opaque, which generally takes 3 to 4 minutes. Mix in the parsley and the remaining 1½ tablespoons of lemon juice, ½ teaspoon of salt, and 1 tablespoon of butter. Serve the shrimp over the beans with bread, if desired.

Summary:

• Calories: 1765 kcal
• Fat: 92 g
• Protein: 62 g
• Carbs: 183 g
• Potassium: 3856 mg
• Magnesium: 392 mg