Sheet-Pan Garlicky Shrimp and White Beans

Adapted to a meatless meal with more beans and some greens. Omitted extra salt--there's way too much salt in this dish--about a day's worth for me. Why do so many Times recipes, otherwise wonderful, use so much salt? It's just not necessary. When the palate stops expecting so much salt, the other flavors come through more clearly and wonderfully.

Capers? My brother-in-law calls them the bacon of the vegetarian world.

Question - what can I substitute for the bacon - no meats. Anchovies? A salty cheese?

I added a splash of white wine but otherwise followed the recipe. I thought it was delicious and flavorful. I could see cooking the bacon in advance if you like crispy bacon.

Bacon should be pre-cooked I think. Also lemon could be really bitter so I'd layer it bottom to top: beans - cooked bacon - shrimp - lemon slices then stick bread with spreaded garlic on it in the corners. Drizzle oil on top of everything... I also would scrape garlic from bread half time of cooking putting it on top of shrimp and lemons.

This worked so perfectly for me but you need to know your oven. I did 18 mins on convect bake and everything crisped great. I flipped all the baguette half way through so each side got crisped but also soaked in the garlicky chili olive oil. I used cold bacon and shrimp but not frozen.

I ended up using pancetta, which was way too salty. I think next time I'd omit the pork all together. I seasoned the shrimp and beans in fresh ground pepper, roasted garlic, crushed red pepper, and zataar for a little added flavor. Then put it on a bed of arugula. Once I ended up removing the pancetta this dish was amazing! Just needed some additional doctoring.

I liked this a lot. Garlic bread was toasty and tasty. The shrimp were a little over cooked. I baked 15 minutes. Maybe only needs 13. Super easy to make and perfect for weeknight meal.

easiest way is to salt according to your preference, pay no mind to the amount suggested in the recipes. It's your taste that matters, not someone else's. (btw, I agree w/u)

Absolutely delicious and super-easy. Made it without bacon both to accommodate the family pescatarian and because I didn’t think it needed it. I used a garlic press, which speeded up the prep a bit and finished it off with a healthy scattering of chopped flat-leaf parsley.

Started chopping the garlic, remembered I'm lazy and entitled, and pressed it instead. If there is a difference we didn't notice, it was delicious. Used sourdough, Argentinean red shrimp, 3 slices of leftover applewood smoked bacon and some capers to compensate for less bacon (thanks for the rec). Started the bacon first (also, thanks, it needed it). Definitely reposition the lemon slices on top before baking. 12 min in my oven with the quicker cooking red shrimp was perfect.

Delicious and easy. Great weeknight meal. Next time I will start the bacon cooking while I prepare the rest of the ingredients, then mix everything together allowing for crispier bacon without so much grease. Also will omit salt and add Paul Prudomme seasoning with no salt. But that’s just to our taste.

So good! Didn’t use bacon, but added a sprinkle of Parmesan to each bowl before serving. Also added some basil to the bowl when mixing everything. Served with a simple salad and it was a great springtime dinner.

Do as Jamie Oliver does. Put the unpeeled garlic clove in a garlic press. Comes out finely minced and you throw the peel away. If it’s a very large clove halve I.

Lauren, we will be making the recipe tonight and turkey bacon is all we ever use in anything. We are fairly conscious of our health (both 83) and I've been cutting back on the fats for over 40 years after my husband was diagnosed with high cholesterol before there were any medicines that could help.