Greek Shrimp with White Beans, Tomato Sauce, and Feta



A Great Stew for Two



This simple, Tuscan-inspired stew is the perfect casual supper for two, though it can easily be doubled. Enjoy leftovers with a piece of whole-grain French bread baguette for dunking. This is a YUMMERS of a recipe!

1 tablespoon olive oil

1teaspoon finely chopped garlic

1 cup finely chopped fennel bulb

½ cup finely chopped onion

1 teaspoon chopped fresh oregano

1 cup chopped plum tomato

¾ cup unsalted chicken stock (such as Swanson)

1 (14.5-ounce) can unsalted cannellini beans, rinsed and drained

1 bay leaf

8 ounces medium shrimp, peeled and deveined

2 tablespoons finely chopped fresh parsley

¼ teaspoon freshly ground black pepper

1 ounce crumbled feta cheese (about ¼ cup)

  1. Heat a large saucepan over medium heat. Add oil; swirl to coat.  Add garlic; saute 30 seconds or until fragrant. Add fennel, onion, and oregano; saute 5 minutes or until lightly browned.  Add tomato; cook 2 minutes. Add stock, beans, and bay leaf. Reduce heat to low; cover and simmer 10 minutes.  Gently stir in shrimp; cook 2 minutes or until shrimp are done.  Remove bay leaf; discard. Stir in parsley and pepper.  Sprinkle feta over top.
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