Greek Shrimp with White Beans, Tomato Sauce, and Feta


Tonight’s recipe comes from this month’s Cooking Light Magazine.  You can also find the recipe on their website.  This was one of their special “Dinner for Two” menus.  I love when I find recipes that are already built for just two people.  Sometimes you just don’t have room for any more leftovers in your fridge!

This recipe did not disappoint.  Both the hubs and I loved it.  It felt very light and refreshing while also being very filling and comforting thanks to the beans.  If you are one of those people who doesn’t like thick red sauces (my Uncle Ronnie), fear not!  The “tomato sauce” in this dish is really more like a tomato broth.  It is not very acidic or overly sweet.  The fresh tomatoes break down in the broth and become soft and tangy.

Fennel doesn’t seem to be a very frequently used ingredient down here in the south.  You see it used on the Food Network like nobody’s business, but, let me tell you…down here it confuses people.  The cashier at the grocery store asked me what it was and I told her it was fennel.  She grimaced and said, “Hmmmm.”  Then she asked if it was a “type” of something else.  I told her no and she seemed upset.  I guess she was sure she’d be able to find it, had it been a type of lettuce or a type of celery.  I checked my receipt after I left and in the end she didn’t even ring it up, she just tossed it down to the bagging area so that it could stop ruining her day.

This recipe comes together super quickly.  I made the whole thing in 25 minutes.  So if you like easy, this could be a winner for you.  If you have more than 2 mouths to feed, then by all means, double the recipe.


1 tablespoon olive oil
1 teaspoon finely chopped garlic
1 cup finely chopped fennel bulb
1/2 cup finely chopped onion
1 teaspoon chopped fresh oregano (I used dried)
1 cup chopped plum tomato
3/4 cup unsalted chicken stock (such as Swanson)
1 (14.5-ounce) can unsalted cannellini beans, rinsed and drained
1 bay leaf
8 ounces medium shrimp, peeled and deveined
2 tablespoons finely chopped fresh parsley
1/4 teaspoon freshly ground black pepper
1 ounce crumbled feta cheese (about 1/4 cup)


1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add garlic; sauté 30 seconds or until fragrant. Add fennel, onion, and oregano; sauté 5 minutes or until lightly browned. Add tomato; cook 2 minutes. Add stock, beans, and bay leaf. Reduce heat to low; cover and simmer 10 minutes. Gently stir in shrimp; cook 2 minutes or until shrimp are done. Remove bay leaf; discard. Stir in parsley and pepper. Sprinkle feta over top.


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