Gamberi e Cannellini alla Toscana

Shrimps with Cannellini Beans

20 large shrimps or medium-size prawns
1/2 oz. rosemary, chopped
1/2 lb. cannellini beans (boiled)
4 tbs. extra-virgin olive oil
2 tomatoes, diced
3 1/2 oz. water used to boil beans
salt
pepper

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.