GAMBERI E CANNELLINI ALLA TOSCANA

By west757

Ingredients

• 16 Santa Barbara prawns (U 6 live) 8 peeled
• 2 cups cannellini beans
• 1 cup cannellini stock
• 4 garlic cloves minced fine
• 4 sprigs rosemary, whole
• 8 tsp. extra virgin olive oil
• 4 fresh Roma tomatoes, peeled, seeded and diced
• salt and pepper

Details

Servings 4
Adapted from newsletter.visitwynn.com

Preparation

Step 1

In a non-stick casserole, heat extra virgin olive oil and stir in the shrimp until golden. Add the garlic, the rosemary, the tomatoes, the cannellini beans, the stock, salt and pepper and cook for just a few minutes.
Remove from the heat and serve immediately.