White Bean, Tomato, and Shrimp Skillet Dinner
This skillet dinner is healthy, hearty, and perfect for a weeknight meal. Packed with protein and fiber, it will keep you satisfied until your next meal. The best part is that it only takes 30 minutes to make!
Ingredients
- 2 tablespoons olive oil
- 1 large fennel bulb, finely chopped
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 stalk celery, finely chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon Aleppo pepper or other crushed red pepper
- 2 (15-ounce) cans diced tomatoes
- 2 (15-ounce) cans cannellini beans, rinsed and drained
Instructions
1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
2. Add bread crumbs, thyme, salt, and pepper. Cook stirring constantly for 5-6 minutes or until bread crumbs are golden and crisp.
3. Transfer to a bowl and wipe out the skillet with a paper towel.
4. If there are any brown spots on the outside of the bulb, use a vegetable peeler to remove them. Cut a sliver off the bottom of the fennel bulb but leave the root intact to hold wedges together. Slice off stems close to bulb and reserve some of fennel fronds for garnish. Cut bulb into 8 wedges.
5. In skillet over medium-high heat, heat 2 tablespoons olive oil then add wedgees and cook for 5-6 minutes turning occasionally until they are golden on outside then transfer to plate.
Nutrition Facts
- Serving size: 1 recipe
- Calories: 990
- Fat: 66 g
- Saturated fat: 10 g
- Unsaturated fat: 54 g
- Trans fat: 0 g
- Cholesterol: 190 mg
- Sodium: 1540 mg
- Carbohydrates: 66 g
- Fiber: 20 g
- Sugar; 10g Protein; 34g
