alaskan spot prawns with cannellini beans

Categories
Cooking liv
Import
Yield
1 Servings
MeasureIngredient
1 cup Dried cannellini beans
Carrot
Rib celery
Onion; cut in half
  Extra virgin olive oil
Cloves garlic; chopped
2 teaspoons Freshly chopped rosemary
12  Alaskan spot prawns; heads on (any large fresh prawns can be substituted)
Roma tomatoes; peeled and diced
1 tablespoon Freshly chopped parsley
  Salt
  Pepper

Cover the cannellini beans with water and soak overnight and drain. In a large saucepan, combine soaked beans, carrot, celery, and onion and enough water to cover. Cover and simmer until tender, about 1 hour.

In a large saute pan, heat 1 tablespoon of olive oil. Saute the garlic, rosemary and prawns. When almost finished, stir in the tomatoes, parsley, salt and pepper and beans. Cook until prawns just turn pink. Serve immediately. Finish with some extra virgin olive oil and garnish with fresh rosemary.

Yield: 2 servings

Recipe by: Cooking Live Show #CL8925 Posted to MC-Recipe Digest V1 #693 by "Angele and Jon Freeman" <jfreeman@...> on Jul 26, 1997

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