Shrimp with Fennel and Tomatoes

Ingredients

3 tablespoons extra virgin olive oil, divided

1 medium sweet onion, sliced

2 cloves garlic, minced

1 bulb fennel, thinly sliced (save fronds for garnish)

Salt and pepper

1 tablespoon tomato paste

1 can (14.5 oz) petite diced tomatoes, with juice

1 ½ cups chicken broth

6 cloves roasted garlic

½ cup pitted kalamata olives, torn

1 tablespoon orange zest

1 tablespoon fresh rosemary, minced

1 can (15 oz.) white beans, rinsed and drained

½ teaspoon red pepper flakes

2 cups lightly packed, arugula

8 oz.  medium shrimp, peeled and deveined

Directions

In a skillet heat 2 tablespoons olive oil add onions and cook over medium low heat until the onions soften.  Add garlic and cook stirring, for one minute more. Next add remaining olive oil and fennel.  Cook stirring frequently until the fennel softens 3 to 5 minutes. Season with salt and pepper.

Stir in tomato paste and cook, stirring for one to 2 minutes. Then add chicken broth, diced tomatoes, orange zest, rosemary, olives, and roasted garlic. Bring to a boil, then reduce heat to simmer.

Stir in beans and red pepper flakes. Add salt and pepper to taste.  Layer arugula over the top to let wilt, and then stir in.

Add shrimp and let cook 2 to 3 minutes or until shrimp turn pink and are cooked through.

Serve immediately garnished with rosemary, orange zest, and fennel fronds.

Crusty garlic bread is perfect for sopping up additional sauce.