Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil -- plus 2 teaspoons
  3             cloves  garlic -- cut into slivers
     3/4         pound  shrimp -- peeled and deveined
     1/4      teaspoon  salt
  1              small  fennel bulb - cored -- 1/2 inch dice
  1              small  onion -- chopped
     3/4      teaspoon  tarragon
     1/4      teaspoon  freshly ground black pepper
  1                can  tomatoes -- 14 to 16 ounces
  1             bottle  clam juice -- 8 ounces
     1/2           cup  dry white wine
     1/4           cup  water
  19            ounces  canned cannellini beans -- drained and rinsed
  2        tablespoons  fresh parsley -- chopped

Preparation:

1. Heat 1 tablespoon oil in Dutch oven over medium heat; add garlic and cook, stirring occasionally, until golden. Discard garlic. 2. Increase heat to high. Sprinkle shrimp with salt. Add to Dutch oven and cook, stirring frequently, just until opaque throughout. Transfer shrimp to bowl. 3. Add remaining 2 teaspoons oil to Dutch oven. Add fennel, onion, tarragon and pepper; cook, stirring frequently, until vegetables are tender, 5 minutes. Stir in tomatoes, clam juice, wine and water. Bring to boil, breaking up tomatoes with spoon. Stir in beans and shrimp; heat through. Sprinkle with parsley. Makes 6 servings.

Nutritional Information:

111 Calories (kcal); 3g Total Fat; (31% calories from fat); 12g Protein; 4g Carbohydrate; 86mg Cholesterol; 198mg Sodium