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White Bean, Tomato, and Shrimp Skillet Dinner
White Bean, Tomato, and Shrimp Skillet Dinner
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Transport your tastebuds to the Mediterranean with this vibrant shrimp skillet, packed with tomatoes, fennel, white beans, and anise flavors.
Ingredients:
  • For the breadcrumbs (optional):
  • 2 tablespoons olive oil
  • 2 cups coarse bread crumbs, store-bought or homemade (see Recipe Note)
  • 1/4 teaspoon dried thyme
  • 1 pinch salt
  • 1 pinch ground black pepper
  • For the shrimp:
  • 1 large fennel bulb
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon Aleppo , Maras, or other crushed red pepper
  • 2 15-ounce cans diced tomatoes
  • 2 15-ounce cans cannellini beans, rinsed and drained
  • 1/2 cup water, or as needed
  • 1 pound extra large (16 to 20 count) shrimp
  • Salt and pepper, to taste
  • 1/4 cup parsley, chopped (for garnish)
  • 1 lemon, cut into wedges (for garnish)
Instructions:
  • Make a flavorful breadcrumb topping: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add bread crumbs, thyme, salt, and pepper. Stir constantly for 5 to 6 minutes until golden and crispy. Transfer to a bowl after cooking and use a paper towel to wipe the skillet clean.
  • Prepare the fennel by peeling off any brown spots, trimming a sliver from the bottom while keeping the root intact, slicing off the stems, and cutting the bulb into 8 wedges, reserving some fronds for garnish.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the fennel wedges for 5 to 6 minutes until golden on the outside, turning occasionally with tongs. Transfer to a plate.
  • In the skillet over medium heat, sauté the onions, garlic, celery, thyme, salt, and crushed red pepper, stirring frequently for 5 to 6 minutes until vegetables soften.
  • Pour in the tomatoes, their juices, and 1/2 cup water into the pan. Bring to a gentle simmer and place the fennel wedges among the tomatoes. Cook for 12 to 14 minutes, gently turning the fennel occasionally with tongs until tender. Add water as needed if the pan appears dry.
  • Combine beans and shrimp: Gently fold in the beans, ensuring they are incorporated evenly. Place the shrimp on top, cover the skillet, and let it simmer over low heat for 2 minutes. Flip the shrimp using tongs, cover the skillet, and let it sit off the heat. Allow the shrimp to cook in the residual heat for 2-3 minutes until opaque in the center.
  • To present: Spoon the stew into a beautiful serving dish or keep it in the skillet for a rustic touch. Sprinkle with breadcrumbs, fresh parsley, and reserved fennel fronds. Give it a final touch with a squeeze of lemon and offer extra lemon wedges on the side.

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