Fennel, White Bean And Shrimp Stew

Recipe Ingredients

1 tablespoon	15ml	Plus 2 teaspoons olive oil
3		Garlic - cut into slivers
3/4 lb	340g / 11oz	Shrimp - peeled and deveined
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Fennel bulbs - cored and cut (small) into 1/2-inch dice
1		Onion - chopped (small)
3/4 teaspoon	3.8ml	Tarragon
1/4 teaspoon	1.3ml	Ground pepper
1		Whole tomatoes - (14 or 16-oz)
1		-- (8-oz) clam juice
1/2 cup	118ml	Dry white wine
1/4 cup	59ml	Water
1		Cannellini beans - drained and rinsed (19-oz)
2 tablespoons	30ml	Fresh parsley - chopped

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.

Source:
LHJ ONLINE http://www.lhj.com

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