1. Heat the olive oil in a deep pan over medium heat. 2. Add the shallots and fennel seeds and cook for 1 minute. I 'crushed' the fennel seeds by chopping them with a very sharp knife. 3. Add the shrimp, wine and vinegar. Cook for 1 to 2 minutes. 4. Stir in the beans and red peppers (capsicums) and season to taste with salt and pepper. As soon as the shrimp and beans begin to saute, cover and cook for 2 minutes. 5. Stir in the chervil/tarragon, adjust the seasoning to taste and serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
