Title: Alaskan spot prawns with cannellini beans
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      1 c  Dried cannellini beans
      1    Carrot
      1    Rib celery
      1    Onion; cut in half
           Extra virgin olive oil
      3    Cloves garlic; chopped
      2 ts Freshly chopped rosemary
     12    Alaskan spot prawns; heads
           -on (any large fresh prawns
           -can be substituted)
      5    Roma tomatoes; peeled and
           -diced
      1 tb Freshly chopped parsley
           Salt
           Pepper
 
  Cover the cannellini beans with water and soak overnight and drain.
  In a large saucepan, combine soaked beans, carrot, celery, and onion
  and enough water to cover. Cover and simmer until tender, about 1
  hour.
  
  In a large saute pan, heat 1 tablespoon of olive oil. Saute the
  garlic, rosemary and prawns. When almost finished, stir in the
  tomatoes, parsley, salt and pepper and beans. Cook until prawns just
  turn pink. Serve immediately. Finish with some extra virgin olive oil
  and garnish with fresh rosemary.
  
  Yield: 2 servings