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Title: Alaskan Spot Prawns with Cannellini Beans
Categories: Cooking Import
Yield: 1 Servings
| 1 | c | Dried cannellini beans |
| 1 | Carrot | |
| 1 | Rib celery | |
| 1 | Onion; cut in half | |
| Extra virgin olive oil | ||
| 3 | Cloves garlic; chopped | |
| 2 | ts | Freshly chopped rosemary |
| 12 | Alaskan spot prawns; heads on (any | |
| ; large fresh prawns | ||
| ; can be | ||
| Substituted) | ||
| 5 | Roma tomatoes; peeled and diced | |
| 1 | tb | Freshly chopped parsley |
| Salt | ||
| Pepper |
Cover the cannellini beans with water and soak overnight and drain. In a large saucepan, combine soaked beans, carrot, celery, and onion and enough water to cover. Cover and simmer until tender, about 1 hour.
In a large saute pan, heat 1 tablespoon of olive oil. Saute the garlic, rosemary and prawns. When almost finished, stir in the tomatoes, parsley, salt and pepper and beans. Cook until prawns just turn pink. Serve immediately. Finish with some extra virgin olive oil and garnish with fresh rosemary.
Yield: 2 servings
Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Cooking Live Show #CL8925
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