Happy Monday

In an effort to find some quicker cooking dinners, I've been working a lot on the stove. Flash cooking in a skillet seems to get dinner on the table in short order. When the wolverines are hungry, they need food. Fast.

Here's one I made last night that really is a quickie and after back-to-back baseball games, nobody wanted to wait long for food ... and I didn't want to spend a lot of time in the kitchen. To accmpany the finished dish, I added spinach sauteed quickly in chicken broth and shallots and a few juicy orange slices on the plate. I'd call this one a winner.

Shrimp with Cannellini Beans and Rosemary
1 1/2 tablespoons extra virgin olive oil
1 clove garlic, minced
3 tablespoons chopped fresh, flat-leaf parsley
2 teaspoons chopped fresh rosemary or sage
1 pound peeled shrimp
2 cups canned cannellini beans, drained and rinsed
Salt and freshly ground pepper to taste
1/2 cup low-sodium chicken broth, fish broth of bottled clam broth

Heat 1 tablespoon olive oil in a large nonstick skillet. Add the garlic, 2 tablespoons of the parsley, and the rosemary. Cook over medium heat until fragrant but not brown, about 1 minute.

Stir in the shrimp, beans, salt and pepper. Cook for 2 minutes. Add the broth and simmer until the shrimp are firm, pink and cooked, about 2 to 3 minutes more. Correct the seasoning, adding salt and pepper to taste.

Drizzle the remaining olive oil over the shrimp and beans, sprinkle with the remaining parsley and serve immediately.

Source: "Fast & Fit" by Ellen Haas.