Prep 15 mins
Cook 15 mins
I found this recipe on canada.com, and it's from chef Massimo Capra's book One Pot Italian Cooking. He called it Gamberi e Fagioli. I used much, much more tarragon and a bit more fennel than what is called for in the recipe and found it had a great level of flavour - I don't think I would have liked it as much with the amounts in the recipe, but I left them as is so you can make your own decision. I served over angel hair pasta. Since there is no sauce, just broth, I made sure to ladle lots of broth over the noodles to give them flavour. The broth is pretty tasty so it turned out okay, I think!
- 3 tablespoons extra virgin olive oil (or as much as is needed)
- 2 shallots, finely minced
- 1 teaspoon fennel seed, crushed (or to taste)
- 2 lbs pink shrimp
- 1⁄2 cup white wine (I used a bit more to make a broth)
- 1 tablespoon white wine vinegar
- 1 1⁄2 cups cannellini beans or 1 1⁄2 cups white kidney beans
- 1⁄2 cup chopped roasted red pepper (capsicums)
- salt and pepper
- 2 tablespoons chopped fresh chervil (dried is okay) or 2 tablespoons tarragon (dried is okay)
- Heat the olive oil in a deep pan over medium heat.
- Add the shallots and fennel seeds and cook for 1 minute. I 'crushed' the fennel seeds by chopping them with a very sharp knife.
- Add the shrimp, wine and vinegar. Cook for 1 to 2 minutes.
- Stir in the beans and red peppers (capsicums) and season to taste with salt and pepper. As soon as the shrimp and beans begin to saute, cover and cook for 2 minutes.
- Stir in the chervil/tarragon, adjust the seasoning to taste and serve at once.
Oh my goodness! This is positively divine. My husband (who's on Weight Watchers) and I think this may be the tastiest dish we've ever had. We made the recipe exactly as described, with the tarragon instead of chervil because it's my favorite herb. There's something about the wine, the fennel and the tarragon that just sends us to the moon. Try this one. Can't recommend it enough!