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Ingredients Jump to Instructions ↓

  1. 1 tablespoon plus 2 teaspoons olive oil

  2. 3 cloves garlic -- cut into slivers

  3. 3/4 pound shrimp -- peeled and deveined

  4. 1/4 teaspoon salt

  5. 1 small fennel bulbs -- cored and cut -- into 1/2-inch dice

  6. 1 small onion -- chopped

  7. 3/4 teaspoon tarragon

  8. 1/4 teaspoon ground pepper

  9. 1 can whole tomatoes -- (14 or 16-oz)

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

  11. 1/2 cup dry white wine

  12. 1/4 cup water

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

  14. 2 tablespoons fresh parsley -- chopped

Instructions Jump to Ingredients ↑

  1. Preparation : 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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