Cannelini with Shrimp

INGREDIENTS
2     tablespoons olive oil
½    medium white onion, diced
2     garlic cloves, minced
1     bay leaf
½    teaspoon dried thyme
½    teaspoon lemon juice
1     cup diced tomatoes
1     cup low sodium chicken broth
¼    cup Emile’s dry Sherry or Marsala
½    pound shrimp (1 ½ inches long), precooked, cleaned
2     cans (15 ounces) Cannellini beans, rinsed, drained

METHOD

In a large skillet, warm the olive oil on medium heat. Add the onion and cook for 4 to 5 minutes until tender. Add the garlic and cook for 1 minute. Add the bay leaf, thyme, lemon juice and tomatoes and cook for 3 to 4 minutes. Pour in the chicken broth and dry sherry. Cook over high heat until slightly reduced, about 5 minutes. Add the shrimp and drained beans; cook for 2 to 3 minutes, stirring often until shrimp are heated through. Remove the bay leaf and serve immediately.