Shrimps with Cannellini Beans Toscana

Ingredients:

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

Directions:

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.