Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| ½ \N | Diced yellow onion |
| 1 \N | Minced garlic clove |
| 1 \N | Bay leaf |
| 4 \N | Roma tomatoes - diced; seeded |
| 1 cup | Chicken stock |
| ¼ cup | Dry sherry |
| 2 cans | Cannellini beans |
| ½ pounds | Shrimp - cleaned |
Directions: In a large saut‚ pan, heat the olive oil. Add the onion and saut‚ for 4-5 minutes until tender. Add the garlic and cook briefly. Add the bay leaf and tomatoes and cook for two minutes. Pour in the chicken stock and dry sherry. Cook over high heat until slightly reduced, about 5 minutes. Add the drained beans and shrimp. Cook for 2 minutes, stirring often until shrimp are cooked through. Season with salt and pepper and serve with rice.
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