Saffron-Infused Raisin Cannelini Shrimp

Directions

1. Season shrimp with salt and black pepper.
2. Heat oil in a large nonstick skillet over medium-high heat and sear shrimp until just pink, about 2 minutes. Remove shrimp with a slotted spoon.
3. Add the onions, bell pepper and cilantro and cook, stirring often, until onions are soft.
4. Add the wine, raisins, cannelini beans, salt and pepper.
5. Cover and reduce heat to low and cook for about 5 minutes.
6. Meanwhile, in a small bowl, whisk the garlic, clam broth, cornstarch and saffron until smooth.
7. Pour the mixture over the fish and continue cooking until the sauce simmers.
8. Spoon the vegetables and sauce onto a serving platter or individual dinner plates.
9. Place fish on top and garnish with fresh parsley.