Cajun Shrimp with White Bean & Fennel Ragout

Ingredients

For 2 servings

• 280 g large shrimp, peeled
• 200 g cannellini beans, drained
• 1 piece fennel bulb, sliced
• 240 g artichoke hearts, quartered
• 150 g cherry tomatoes, halved
• 1 piece shallot, sliced
• 3 piece garlic cloves, minced
• 1 piece lemon, zested and juiced
• 75 g parsley, chopped
• 36 g pistachios, chopped
• 15 g capers, drained
• 1.5 g dried oregano
• 3 g smoked paprika
• 3 g sweet paprika
• 1.5 g ground cumin
• 1.5 g dried thyme
• 1 g chilli flakes
• 120 g vegetable broth
• 42 g extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Toss the shrimp with the paprikas, cumin, thyme, oregano, chilli, a little oil and salt.

2. 2

   Soften the shallot and fennel in oil, then add the garlic and capers.

3. 3

   Add the artichokes and tomatoes, then the beans and broth, and simmer until slightly thickened; finish with lemon and half the parsley.

4. 4

   Sear the shrimp for 1½–2 minutes each side, until just opaque.

5. 5

   Mix the pistachios with the fennel fronds and lemon zest.

6. 6

   Spoon the ragout into bowls, top with the shrimp, and finish with parsley oil and the pistachio topping.