GAMBERI E CANNELLINI ALLA TOSCANA
Shrimp and cannellini beans
Serves 1
Ingredients:
- 4 Large shrimp, cleaned
- ½ cup Cannellini beans, boiled
- 2 Tbs. Water used to boil the cannellini beans
- 1 Garlic glove minced
- Few sprigs Rosemary, chopped
- 2 tsp Extra Virgin olive oil
- 1 Tomato peeled, seeded and diced
- Salt and Pepper
In a nonstick casserole, heat extra Virgin olive oil and stir in the shrimp until golden. Add the garlic, the rosemary, the tomatoes, the cannellini beans, the water, salt and pepper and cook for just a few minutes. Remove from the heat and serve immediately.
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EVENT INFORMATION:
VEGAS UNCORK'D PRESENTED BY BON APPÉTIT
Chef Schoenegger is one of the 50 chefs and 30-40 vintners and spirits distillers participating in the 4th Annual Vegas Uncork'd Presented by Bon Appétit - Mother's Day weekend, May 6-9. Some of the other chefs joining him include Joel Robuchon, Guy Savoy, Alain Ducasse, Wolfgang Puck, Bobby Flay, Michael Mina and Paul Bartolotta. The dish featured in this segment will be prepared for the event Cocktails and Cuisine: Salute! A Taste of Italy on May 7.
Sinatra at Encore
3400 Las Vegas Boulevard South
Paradise, NV 89109
(702) 248-3463
Website: http://www.vegasuncorked.com
