Title: Shrimp And Cannellini Beans
Categories: Dujour05
Yield: 1 servings

4 oz Rosemary infused extra
-virgin olive oil
20 lg Shrimp; cleaned
2 Cloves garlic; minced
4 Sprigs rosemary
2 Tomatoes; seeded and diced
1/2 lb Cannellini beans; boiled
6 oz Broth or liquid; remaining
-from
; cooking beans
4 ts Parsley; chopped
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.