Recipe - Fennel White Bean And Shrimp Stew

1 tablespoon Olive oil; plus 2 teaspoons
3 Cloves garlic; large,
slivered
Three fourths pound Shrimp; peeled and deveined
One fourth teaspoon Salt
1 small Fennel bulb; cored, 1/2"
dice
1 small Onion; chopped
Three fourths teaspoon Tarragon
One fourth teaspoon Freshly ground pepper
1 cn Whole tomatoes; 14 or 16
ounce
8 ounce Clam juice
One half cup Dry white wine
One fourth cup Water
1 cn Cannellini beans;
drain,rinse (19 oz)
2 tablespoon Chopped fresh parsley

1. Heat 1 tablespoon oil in Dutch oven over medium heat; add garlic and
cook, stirring occasionally, until golden. Discard garlic.

2. Increase heat to high. Sprinkle shrimp with salt. Add to Dutch oven and
cook, stirring frequently, until just opaque throughout. Transfer shrimp to
bowl.

3. Add remaining 2 teaspoons oil to Dutch oven. Add fennel, onion, tarragon
and pepper; cook, stirring frequently, until vegetables are tender, 5
minutes. Stir in tomatoes, clam juice, wine and water. Bring to boil,
breaking up tomatoes with spoon. Stir in beans and shrimp; heat through.
Sprinkle with parsley.

Total prep/cooking time: 30 minutes; Degree of difficulty: Easy; Lowfat;
Lowcalorie

NOTES : Once the fennel is chopped and the shrimp are ready, this hearty
onepot seafood stew practically cooks itself.
Recipe by: Ladies Home Journal http://www.lhj.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Mar
4, 1998