After soaking the cannellini beans overnight, cook them in lightly salted cold water for one hour or until tender. Heat 1 oz. of olive oil in a casserole; brown the garlic and remove it. Add the shrimps and cook each side for 1 1/2 mins. Add the rosemary, tomatoes, cannellini beans, water, salt and pepper and simmer for 3 more mins, over a medium heat.
Remove from heat; place either in single serving plates or in a platter. Top with a spoonful of extra-virgin olive oil and serve straight away. |
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