 | | Directions |
- Drain beans and put in microwavable serving dish. Mix in sage; microwave about 2 minutes. (If not using a microwave, heat beans in a small pan with 1 tablespoon of water or bean liquid.) Pour 1 tablespoon olive oil over beans and leave in microwave to stay warm.
- In skillet, heat 1 tablespoon olive oil. Add onions and pepper and cook, stirring occasionally, until onion is soft--about 5 minutes. Add garlic and cook, stirring, 1 minute. Add shrimp and cook, stirring, until shrimp change color and are cooked, about 3 minutes. Lightly salt and pepper the contents of the skillet as the shrimp cook. Stir in parsley. Spoon over warm beans, add lemon wedges, if using, and serve.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Container: 10 inch skillet
Servings: 2
|  | | Ingredients | | - | | 1 15 oz. can cannellini or other white beans |
| - | | 1 teaspoon dried sage, finely crumbled |
| - | | 2 tablespoons olive oil, divided |
| - | | 12 ounces peeled shrimp, medium to large size |
| - | | 1 small onion, diced |
| - | | 1/2 bell pepper, diced - preferably red |
| - | | 1 clove garlic, pressed or minced |
| - | | 1/4 cup parsley, chopped |
| - | | salt and pepper |
| - | | lemon wedges (optional) |
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