| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Home5 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
|
Diced yellow onion |
| 1 |
|
Minced garlic clove |
| 1 |
|
Bay leaf |
| 4 |
|
Roma tomatoes – diced; seeded |
| 1 |
c |
Chicken stock |
| 1/4 |
c |
Dry sherry |
| 2 |
cn |
Cannellini beans |
| 1/2 |
lb |
Shrimp – cleaned |
INSTRUCTIONS
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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