Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Halve the fennel, remove the tough core, and cut it into thin strips. Finely chop the garlic. Zest the lemon and squeeze out 15 ml of juice. Season the shrimp with 1 g of salt and half of the black pepper.
Sear the shrimp
Heat 5 ml of olive oil in a large pan over medium-high heat. Sear the shrimp in a single layer for about 1 minute per side, until pink and lightly browned on the outside. Transfer them to a plate; they do not need to be fully cooked at this point.
Soften the fennel
Add the remaining 10 ml of olive oil and the fennel to the same pan. Cook for 4 minutes, stirring occasionally, until softened and golden at the edges. Add the garlic, smoked paprika, and chili flakes, and stir for another 30 seconds.
Heat the beans
Add the white beans, pour in the vegetable broth, and add the remaining 1 g of salt and the remaining black pepper. Bring the mixture to a gentle simmer and cook for 3 minutes. Lightly mash a few of the beans with a wooden spoon to thicken the broth, leaving most of them whole.
Finish the dish and toast the bread
Return the shrimp to the pan and cook for 1 to 2 minutes, until opaque and heated through. Stir in the lemon zest, 15 ml of lemon juice, and the parsley. Taste; the dish should be brightly acidic and adequately seasoned. Toast the bread in a dry pan or toaster until golden, and serve immediately with the hot bean mixture.
