Ingredients

The following ingredients have 4 Servings
  • 1 can (14 to 15 ounces) cannellini beans, rinsed and drained (I used my homemade slow cooker beans)
  • 1 can (14 to 15 ounces) petite diced tomatoes, undrained
  • 2 cloves garlic, minced
  • 3/4 pound medium shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 3 tablespoons thinly sliced fresh basil

Instruction

  • Ideal Slow Cooker Size: 1-1/2 to 2-Quart.
  • Combine the beans, tomatoes and garlic in the slow cooker.
  • Cover and cook on LOW, 4 to 6 hours.
  • Stir in the shrimp cover and cook on HIGH until the shrimp is just opaque in the center, about 20 to 40 minutes.
  • Taste and add salt and pepper to taste.
  • Transfer to a serving bowl. Stir in the basil.