Greek Shrimp

By lromito

Ingredients

• 1 tablespoon olive oil $
• 1 teaspoon finely chopped garlic $
• 1 cup finely chopped fennel bulb
• 1/2 cup finely chopped onion $
• 1 teaspoon chopped fresh oregano
• 1 cup chopped plum tomato $
• 3/4 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
• 1/4 teaspoon freshly ground black pepper
• 1 ounce crumbled feta cheese (about 1/4 cup)

Details

Servings 2
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add garlic; sauté 30 seconds or until fragrant. Add fennel, onion, and oregano; sauté 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.

1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add garlic; sauté 30 seconds or until fragrant. Add fennel, onion, and oregano; sauté 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.