Shrimp and White Bean Stew

Ingredients

• 24 large peeled and deveined shrimp (1 lb) ($6.47)
• 1 parsnip, peeled and grated with a cheese grater ($0.49)
• 2 stalks celery, sliced thin ($0.14)
• ½ yellow onion, finely julienned (cut into thin strips) ($0.47)
• ½ lemon, zested (the other half, cut into wedges to serve) ($0.68)
• 1 Tbsp olive oil ($0.22)
• 3 Tbsp salted butter ($0.39)
• 2 cloves garlic, minced ($0.06)
• 2 cans butter beans, rinsed and strained* ($1.72)
• 1 Tbsp shredded Parmesan ($0.33)
• 3 cups chicken broth** ($0.24)
• 1 tsp apple cider vinegar*** ($0.01)

Instructions

1. Thaw
2. If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
3. Saute
4. Heat olive oil over medium heat in a large skillet or sauté pan and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
5. Add salted butter and minced garlic
6. Melt
7. Once the butter is melted, add the thawed shrimp.
8. Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
9. Combine
10. Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed beans.
11. Reduce
12. Simmer until liquid reduces a little bit, by ¼ to ⅓.
13. Serve
14. Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.