30 extra large
Carolina shrimp (5 per person), deveined and peeled with the heads and tails
2 cans of
Cannellini beans, drained well and washed to remove some of the salt. If
you prefer, you can use dried beans, but they will need to be soaked in water
extra virgin olive oil
½ 10 oz. can of
low sodium, low fat chicken broth
fresh chopped sage
fresh chopped Rosemary
½ stalk of
celery, chopped roughly
4 whole garlic
1 medium tomato,
peeled, deseeded and chopped coarsely
Salt and fresh
Put the beans,
chicken broth, garlic, sage, Rosemary, celery, salt and pepper and a sauce pan
and cook for two minutes. Drain it well, then remove the garlic and
celery. Toss well and add a tablespoon of olive oil.
tablespoon of olive oil and one tablespoon of butter in a large frying pan,
heat the oil and butter until they shimmer over a high heat. Add the
shrimp and cook until one side is pink. Flip them over and continue
cooking until the inside of the shrimp is opaque.
Put a large
spoon of the beans on each plate and make it into a line of beans.
Surround the line of beans with the shrimp and spoon some of the pan drippings
on top of the shrimp. Drizzle some of the chopped tomato around each
plate for color and taste. Serve with lemon wedges.