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
Juice of one lemon
- Marinate the prawns in a shallow bowl with lemon juice, olive oil and salt. Let it sit for 2 to 3 hours.
- Grill or broil the prawns until done… just a couple of minutes on each side.
2 (15 oz) cans of cannellini beans, rinsed
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
- Heat a large frying pan and add the olive oil.
- Add the pancetta and sauté on a medium high heat for 3 to 4 minutes.
- Add the shallots, garlic and rosemary. Sauté on medium heat for 4 to 5 minutes.
- Add the white wine. Cook for a minute and add the cannellini beans and chicken broth. Bring to a boil and lower the heat and cover for 5 minutes.
- Take the lid off and add tomatoes. Mix well and add salt to taste.
- Cook for another two minutes and serve with shrimp. Drizzle the lemon juice on top.
Check out these customer favorites