Fennel, White Bean And Shrimp Stew

Course : Beans
Serves: 6
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1 tablespoon plus 2 teaspoons olive oil
3 cloves garlic -- cut into slivers
3/4 pound shrimp -- peeled and deveined
1/4 teaspoon salt
1 small fennel bulbs -- cored and cut -- into 1/2-inch dice
1 small onion -- chopped
3/4 teaspoon tarragon
1/4 teaspoon ground pepper
1 can whole tomatoes -- (14 or 16-oz)
8 ounces clam juice
1/2 cup dry white wine
1/4 cup water
19 ounces cannellini beans -- drained and rinsed
2 tablespoons fresh parsley -- chopped

Preparation / Directions:

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.

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