1 lb. fresh shrimp
1 small fennel bulb
1 small onion
1/4 cup olive oil-cured sundried tomatoes
Sliced kalamata olives
Canned white beans
Canned tomato sauce (optional)
Cut and dice one small onion into ½-inch cubes and also cut half of a small bulb of fennel into ½-inch cubes.
Add a splash of olive oil to a large, heavy-bottomed pan on medium-high heat, add the onion and fennel and cook that along for a few minutes. At that point, add about ¼ cup olive oil-cured sundried tomato strips and cook those along as well. Once the onion is nice and soft, take everything out of the pan and keep the pan off of the heat.
Before cooking the shrimp, cut four long, 1-inch thick slices of french bread, place them onto a baking tray and brown them up underneath the broiler.
Once the first side is nicely browned, take the pan out of the oven, flip the bread over and brush the second side with olive oil and minced garlic and place it back underneath the broiler to brown that side.
Once the second side is golden brown, take the pan out of the oven and turn the broiler off.
Put the sauté pan back on the burner and add some olive oil or even any leftover garlic oil you have and add the salt-and-pepper seasoned shrimp and get those going.
Once the shrimp are about halfway done, add the fennel mix back to the pan, along with as many well-drained canned white beans as you like and a little handful of sliced kalamata olives. A little canned tomato sauce can be added and cooked until it's hot and the shrimp are cooked all the way through.