Shrimp and Romano Beans

1 T Extra Virgin Olive Oil
2 ounces (60 grams) pancetta or bacon
1/2 c chopped onions
1 teaspoon chopped garlic
1/2 teaspoon dried thyme or 1 teaspoon fresh
1 cup canned tomatoes, crushed
1 540 ml canned Romano beans, drained and rinsed
1 pound (500 grams) large shrimp
Salt and freshly ground pepper
1/2 cup breadcrumbs
1 teaspoon chopped garlic
2 tablespoons chopped coriander, basil or parsley
1 tablespoon olive oil

I used canned beans here but you can cook your own. Serve this exceptionally tasty dish with greens. It also makes a good first course.

Preheat oven to 400F. Heat oil in a frying pan over medium heat. Add panetta, onions and garlic. Saute for 2 minutes or until softened.

Add thyme and tomatoes. Turn heat to medium low and simmer gently for 10 minutes or until thickened and flavorful. Add beans and cook for five minutes more, or until tasty and heated through.

Season with salt and pepper to taste. Scrape mixture into a gratin dish or ovenproof frying pan. Season shrimp with salt and pepper and nestle in bean mixture.

Combine breadcrumbs, garlic and coriander or basil or parsley and olive oil in a bowl. Season with salt to taste. Sprinkle on top of shrimp and bake 12-15 minutes or until crumbs are golden and shrimp are cooked through.



Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LYNDAMBELL.