Yield: 1 servings
|4 ounces||Rosemary infused extra virgin olive oil|
|20 larges||Shrimp; cleaned|
|2 \N||Cloves garlic; minced|
|4 \N||Sprigs rosemary|
|2 \N||Tomatoes; seeded and diced|
|½ pounds||Cannellini beans; boiled|
|6 ounces||Broth or liquid; remaining from|
|\N \N||; cooking beans|
|4 teaspoons||Parsley; chopped|
|\N \N||Salt and black pepper|
In a casserole, heat 2 ounces of rosemary oil. Season shrimp with salt and freshly ground black pepper and saute until golden; approximately one minute. Stir in minced garlic, rosemary sprigs, diced tomatoes and cook over moderate heat for approximately one more minute being careful not to burn garlic. Add the Cannellini beans and their cooking liquid and cook at moderate heat until the shrimp are completely cooked and all other ingredients have formed a light sauce. Adjust seasoning with salt and fresh black pepper. Remove from heat, add remaining rosemary oil and chopped parsley. Serve immediately.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW # DJ9098 - PAUL BARTOLOTTA Converted by MM_Buster v2.0l.