Shrimp with Romano beans


  • 3 tablespoons olive oil
  • 2 ounces (60 grams) pancetta, chopped
  • ½ cup chopped onions
  • 1 teaspoon chopped garlic
  • ½ teaspoon dried thyme or 1 teaspoon fresh
  • 1 cup canned tomatoes, crushed
  • 1 540 ml can Romano beans, drained and rinsed
  • 1 pound (500 grams) large shrimps
  • Salt and freshly ground pepper
  • ½ cup breadcrumbs
  • 1 teaspoon chopped garlic
  • 2 tablespoons chopped coriander or parsley
  • 1 tablespoon olive oil


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

Add thyme and tomatoes. Turn heat to medium low and simmer gently for 10 minutes, or until thickened and flavourful. 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. Season shrimp with salt and pepper and nestle in bean mixture.

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