Tuscan Prawns and Beans
Today’s Italian-style recipe features our sweet, firm wild Pacific spot prawns, and comes from Sharing Plate… the inspiring food blog by cooking coach Monica Puri Bangia.
She’s an incredibly versatile chef who studied at the French Culinary Institute in New York City.
Monica makes her home in northern New Jersey, about 15 miles west of Manhattan, and creates simple, palate-pleasing dishes with superior, healthy ingredients.
As she says about this recipe, “Serve this dish for an appetizer or as a meal with a salad. Either way it is delicious.”
Tuscan Prawns and Cannellini Beans
By Monica Puri Bangia
Serves 2 to 4
1 pound wild Pacific spot prawns (tails on)
Juice of one lemon
2 teaspoons organic extra virgin olive oil
2 teaspoons sea salt
2 (15 oz) cans of cannellini beans, rinsed
1 teaspoon organic extra virgin olive oil
¼ cup pancetta, chopped
2 medium shallots, chopped
3 cloves garlic, chopped
2 tablespoons fresh rosemary (or 1 Tbsp dried organic rosemary)
½ cup a dry white wine (pinot grigio)
½ cup chicken (or vegetable) broth
1 cup grape tomatoes cut in half
Juice of a lemon
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