All of my favorite ingredients, minimal prep and quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. AND it’s healthy!
You will need:
1 tsp fresh lemon zest, plus 2 tbsp lemon juice
1 tsp red pepper flakes
2 garlic cloves, minced
Sea salt and black pepper
1 lb P&D shrimp
2 tbsp olive oil
4 spring onion stalks sliced
1 (15 oz) can cannellini beans, rinsed
2 cups chicken broth
2 tbsp finely chopped fresh parsley
Combine lemon zest, red pepper flakes, garlic, 3/4 tsp salt and 3/4 tsp pepper in a medium bowl. Add shrimp and toss to coat.
In a large pan, add olive oil and heat medium-high. Add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
Add onions, season with salt and pepper, and cook over medium until soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley, and lemon juice, and season with salt and pepper.
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