Greek Shrimp with White Beans, Tomato Sauce, and Feta

Tasty, easy, filling- 3 good qualities in a weeknight meal- and pretty quick to prepare. I didn't really measure the onion, fennel and garlic and I used drained, canned diced Roma tomatoes, so it made a bit more than two servings. I also added a handful of baby spinach I had left which was a tasty and pretty addition, adding some needed color. I also sautéed the shrimp, then added it at the end (we don't care for "poached" shrimp) for a minute. The shrimp was crispy, well-seasoned and not overcooked. All in all, easy to make this yummy dinner.

Made this exactly as directed & it was truly delicious! I would recommend: a) adding salt at some point (I did with pepper at the end, but could use a little bit of salt even with the onions, garlic & fennel), b) serving with kalamata olives, and c) garnishing with fennel fronds. Simple, yummy & healthy recipe! We have a little bit leftover (made ~4 small servings, of which my partner ate 2). 

This was good but nothing outstanding.  Very filling.  Hubby liked it.  Nice to see a hearty meal for 2 but I can't help but think the leftovers would be much more flavorful the next day.  So next time, I'll double this and have a nice lunch to look forward to.