Greek-Style Shrimp & Cannellini Beans Recipe

Living in Germany has made it difficult to get fresh fish so I have started looking for recipes in which frozen fish could work well. Of course fresh fish is always better, but frozen works just as well for this. It is healthy and pretty inexpensive too! I got the recipe from Woman's Day, but changed it really slightly. I serve it with cous-cous.

INGREDIENTS

1 lb (16 to 20 per lb) peeled and deveined shrimp
1 can (about 15 oz) cannellini beans, rinsed and drained
1 pint cherry tomatoes, halved
6 oz fresh green beans, halved (I used snow peas)
1/4 cup Kalamata olives, sliced (I used regular olives)
1/4 cup olive oil
Juice of one lemon
3 garlic cloves minced
1/4 tsp each pepper and dried oregano
Crushed red pepper, if you like a little spice

Garnish: crumbled feta cheese, lemon wedges

PREPARATION

1.Place oven rack in center of oven. Heat oven to 500ºF.
2. Mix olive oil, lemon juice, garlic, pepper, oregano, and crushed red pepper in a bowl and whisk. Let sit for 1/2 hour to blend flavours.
3. In Dutch oven, put shrimp, cannellini beans, cherry tomatoes, green beans and olives. Toss with olive oil mix made earlier.
4. Cook for 15 minutes. Check to see if shrimp are done. If not cook for 5 more minutes.
5. Garnish with feta and lemon wedges.