Steps
- Heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium-high heat. Thinly slice 1 fennel bulb, reserving its fronds, and fry for 6-7 minutes, until softening and golden.
- Add 1 crushed garlic clove and cook for 2 minutes. Stir in 500ml of chicken broth, 250g of cherry tomatoes, and 400g of canned butter beans, drained and rinsed.
- Simmer for 15 minutes, stirring occasionally. Add 250g of thawed raw large shrimp and simmer for 3-4 minutes, until pink, opaque, and cooked through. Season.
- Finish with the grated zest of 1 unwaxed lemon, black pepper, the reserved fennel fronds, and a little olive oil.