| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Home5 | 1 | Servings | |
INGREDIENTS
| 2 | T | 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 | 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 631
Calories From Fat: 328
Total Fat: 36.9g
Cholesterol: 293mg
Sodium: 1636.7mg
Potassium: 631.6mg
Carbohydrates: 19.8g
Fiber: <1g
Sugar: 3.8g
Protein: 37.7g