Shrimps with Cannellini Beans Toscana

Shrimps with Cannellini Beans Toscana


20 large shrimps or medium-size prawns
1/2 oz rosemary, chopped
1/2 lb cannellini beans (boiled)
4 tbs extra virgin olive oil
2 tomatoes, diced
3 and 1/2 oz water used to boil beans
Salt and pepper


After soaking the cannellini beans overnight, cook them in lightly salted cold water for one hour or until tender.

Heat 1 oz. of olive oil in a casserole; brown the garlic and remove it.

Add the shrimps and cook each side for 1 and 1/2 minutes.

Add the rosemary, tomatoes, cannellini beans, water, salt and pepper and simmer for 3 more minutes, over a medium heat.

Remove from heat; place either in single serving plates or in a platter.

Top with a spoonful of extra-virgin olive oil and serve straight away. Serves 6-8.

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