Caramelized Fennel with Shrimp and White Beans
The natural sweetness of shrimp pairs beautifully with caramelized fennel, creamy beans, and delicate fresh herbs
The natural sweetness of shrimp pairs beautifully with caramelized fennel, creamy beans, and delicate fresh herbs
Info
Prep Time:
10mCook Time:
5mDifficulty Level:
Ingredients
- 1 large fennel bulb
- 1 garlic clove, finely chopped
- 3 tbsp olive oil
- 250 g cooked small or medium white beans
- 8 shrimp, peeled and cleaned
- ½ cup dry white wine
- A small handful of fresh parsley, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 lemon
- A little crushed red pepper (boukovo), or ½ hot chili pepper, finely chopped (optional)
Directions
Trim and clean the fennel, reserving the feathery fronds for later. Cut the bulb in half lengthwise, then cut each half into three thick wedges, making sure to leave the root end intact so the wedges hold together.
Heat a small non-stick skillet over medium-high heat. Add the olive oil and sauté the fennel for a few minutes on all sides, until evenly golden-brown and caramelized.
Add the garlic, season with salt and pepper, and deglaze the pan with the white wine.
Cover the skillet and simmer gently for about 10 minutes, until the fennel has softened slightly.
Add the shrimp and cooked beans. If using, add the crushed red pepper or chopped chili. Squeeze the lemon juice over everything.
Cover again and simmer for another 3 minutes, until the shrimp are cooked through and the pan is left with a small amount of thick, flavorful sauce.
Remove from the heat and stir in the chopped fennel fronds and a little fresh parsley. Divide among plates and serve with toasted baguette.
Recipe Tips
For the best texture, avoid overcooking the shrimp—they only need a few minutes to become tender and opaque. Serve immediately with plenty of toasted baguette to soak up the sauce.
