Updated 02/23/2013 05:00 AM
Recipe: Mediterranean Style Shrimp with Fennel, Sundried Tomatoes, Black Olives and White Beans
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approx. 12 - 16 medium size raw, peeled shrimp
salt and pepper for seasoning shrimp
1 small onion, peeled and cut into 1/2-inch dice
1/2 medium bulb fennel, cut into 1/2-inch dice
olive oil for sauteing veggies and shrimp
1/4 cup olive oil cured sundried tomato strips
4 long 1-inch thick slices French bread
approx. 1/4 cup olive oil
1 small clove garlic, minced
approx. 1/4 - 1/3 cup sliced pitted kalamata olives
approx. 1/2 cup canned white beans
1/4 -1/2 cup marinara or plain tomato sauce (optional)
Add a splash of olive oil to a large heavy bottomed pan on medium high heat and add the onion and fennel and cook that along for a few minutes.
Add that point, add about ¼ cup olive oil cured sundried tomato strips and cook those along as well.
Once the onion is nice and soft, take everything out of the pan and keep the pan off of the heat.
Cut four long 1-inch thick slices of French bread….place them onto a baking tray….and brown them up underneath the broiler.
Once the first side is nicely browned, take the pan out of the oven, flip the bread over and brush the second side with olive oil and minced garlic and place it back underneath the broiler to brown that side.
Once the second side is a nice golden brown take the pan out of the oven and turn the broiler off.
Put the sauté pan back on the burner and add some olive oil or even any leftover garlic oil you have and add the salt and pepper seasoned shrimp and get those going.
Once the shrimp are about halfway done, add the fennel mix back to the pan, add as many well drained canned white beans as you like, add a little handful of sliced Kalamata olives and you can even add some canned tomato sauce if you like and cook it along until it’s hot and the shrimp are cooked all the way through.
Divide and serve over two slices of garlic bread.
Double it up to serve 4. Serve with linguine instead...with the garlic toast on the side.