Shrimps with Cannellini Beans Toscana

Shrimps with Cannellini Beans Toscana


Serves 6-8

  • 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


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

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

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

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

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

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

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.