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Fennel, White Bean And Shrimp Stew

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 tablespoon 15ml Plus 2 teaspoons olive oil

    2. 3 Garlic - cut into slivers

    3. 3/4 lb 340g / 11oz Shrimp - peeled and deveined

    4. 1/4 teaspoon 1 1/3ml Salt

    5. 1 teaspoon 5ml Fennel bulbs - cored and cut (small) into 1/2-inch dice

    6. 1 Onion - chopped (small)

    7. 3/4 teaspoon 3.8ml Tarragon

    8. 1/4 teaspoon 1 1/3ml Ground pepper

    9. 1 Whole tomatoes - (14 or 16-oz)

    10. 1 -- (8-oz) clam juice

    11. 1/2 cup 118ml Dry white wine

    12. 1/4 cup 59ml Water

    13. 1 Cannellini beans - drained and rinsed (19-oz)

    14. 2 tablespoons 30ml Fresh parsley - chopped

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 1. Heat 1 tablespoon oil in Dutch oven over medium heat; add garlic and cook, stirring occasionally, until golden. Discard garlic.

    2. Increase heat to high. Sprinkle shrimp with salt. Add to Dutch oven and cook, stirring frequently, until just opaque throughout. Transfer shrimp to bowl.

    3. Add remaining 2 teaspoons oil to Dutch oven. Add fennel, onion, tarragon and pepper; cook, stirring frequently, until vegetables are tender, 5 minutes. Stir in tomatoes, clam juice, wine and water. Bring to boil, breaking up tomatoes with spoon. Stir in beans and shrimp; heat through. Sprinkle with parsley.

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