Alaskan Spot Prawns with Cannellini Beans

• 1 cup white kidney beans, dried dried, prefer cannellini
• 1 each carrots
• 1 each celery stalk
• 1 each onions cut in half
• 1 x olive oil, extra-virgin
• 3 each garlic cloves chopped
• 2 teaspoons rosemary leaves freshly chopped
• 12 each shrimp heads on
• 5 each italian plum (roma) tomatoes peeled and diced
• 1 tablespoon parsley leaves freshly chopped
• 1 x salt to taste

1. Cover the cannellini beans with water and soak overnight and drain.
2. In a large saucepan, combine soaked beans, carrot, celery, and onion and enough water to cover.
3. Cover and simmer until tender, about 1 hour.
4. In a large saute pan, heat 1 tablespoon of olive oil.
5. Saute the garlic, rosemary and prawns.
6. When almost finished, stir in the tomatoes, parsley, salt and pepper and beans.
7. Cook until prawns just turn pink.
8. Serve immediately.
9. Finish with some extra virgin olive oil and garnish with fresh rosemary.

white kidney beans, carrots, celery stalk, onions, olive oil, garlic, rosemary, shrimp, italian plum, parsley, salt

Taken from recipeland.com/recipe/v/alaskan-spot-prawns-cannellini--4538 (may not work)