Ingredients (Serves 4)
- 1 large fennel bulb, fronds reserved
- 1 garlic clove, finely chopped
- 3 tbsp extra virgin olive oil
- 250 g small or medium white beans, cooked
- 8 shrimp, peeled and deveined
- ½ cup dry white wine
- Juice of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- Chili flakes or ½ fresh chili pepper, finely chopped (optional)
- Fresh parsley, finely chopped
Instructions
1. Prepare the Fennel
Trim the fennel and reserve the feathery green tops for garnish.
Cut the bulb in half lengthwise, then slice each half into three thick wedges, keeping the base intact so they hold together.
2. Sear and Caramelize
Heat the olive oil in a small non-stick skillet over medium-high heat.
Add the fennel wedges and cook on all sides until golden brown and caramelized, about 5–7 minutes.
3. Deglaze and Simmer
Add the garlic, salt, and pepper, then pour in the white wine to deglaze the pan.
Cover and simmer over low heat for 10 minutes, until the fennel begins to soften.
4. Add Shrimp & Beans
Stir in the shrimp, cooked beans, chili flakes or fresh chili (if using), and lemon juice.
Cover and cook gently for 3 more minutes, just until the shrimp are opaque and the sauce is slightly thickened.
5. Finish & Serve
Remove from heat. Sprinkle with the reserved fennel fronds and chopped parsley.
Serve warm, ideally with toasted baguette slices to soak up the sauce.
Pro Tip
For extra depth of flavor, try adding a splash of fish stock or a few threads of saffron with the wine. This dish also pairs beautifully with a chilled glass of Sauvignon Blanc or Assyrtiko.
Enjoy!
Source: Argiro Barbarigou
