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Ingredients

• 1 can (19 oz) Progresso® cannellini beans, drained, rinsed
• 2 tablespoons extra-virgin olive oil
• 3/4 cup Progresso® chicken broth (from 32-oz carton)
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh Italian (flat-leaf) parsley
• 1 cup Gold Medal® all-purpose flour
• 4 1/2 teaspoons California chili powder
• 1 tablespoon coarse sea salt (gray salt)
• 1 teaspoon freshly ground black pepper
• 1 egg
• 1 cup Progresso® panko crispy bread crumbs
• 16 uncooked extra-large shrimp, peeled (tail shells left on), deveined
• 1/3 to 1/2 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 small serrano chile, thinly sliced
• 1 cup fresh whole basil leaves
• 1 1/2 teaspoons grated orange peel
• Additional extra-virgin olive oil, if desired

Description

Award-winning TV Chef Michael Chiarello Shares A Recipe Created With Progresso® Chicken Broth And Cannellini Beans.

Betty Crocker