Submitted by Margee Berry
About the cook: I like creating recipes that use shrimp since it is so versatile and quick to cook. My stew that I’ve submitted is great year round.
About the dish: A Greek inspired stew with flavors of fennel, tomato and shrimp.
National Origin: Greek
Estimated Time: Under 30 Minutes
2 teaspoons extra virgin olive oil
1 cup finely chopped fennel bulb
1/2 cup chopped red onion
1/4 cup chopped flat leaf parsley
2 teaspoons minced garlic
1/3 cup dry white wine
1-(14.5 ounce)can diced fire roasted tomatoes
1-(14.5 ounce)can small white beans, rinsed and drained
1 large bay leaf
8 ounces peeled and deveined medium shrimp
1/4 cup drained chopped pimento stuffed green olives
1 teaspoon finely grated lemon zest
1/4 cup crumbed feta cheese
1. Heat oil in a large stockpot over medium heat, Add fennel, onion, and parsley; sauté 5 minutes, add garlic, sauté 1 minute more. Pour in wine, let mixture come to a slight boil.
2. Add tomatoes, beans and bay leaf to stockpot. Cover with lid and reduce heat to low, let stew simmer for 10 minutes.
3. Remove and discard bay leaf from pot, gently stir in shrimp, green olives and lemon zest. Stir occasionally until shrimp is pink all over about 3 minutes. Ladle stew into bowl and last sprinkle feta cheese on top.