Shrimp and White Bean Stew

Shrimp and White Bean Stew

Shrimp and White Bean Stew
Serve with artisan loaf of bread-Shrimp is a natural pairing for white beans and I love this stewed version for cooler months; and it's all done in one pot which is always a bonus!
    Servings
    4people
    Cook Time
    20minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    20minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1tablespoon olive or coconut oil
    • 6 garlic cloves, finely chopped
    • 4 plum tomatoes *
    • 1/2cup dry white wine, such as pinot grigio or sauvignon
    • 1 1/2pound large shrimp, peeled and deveined
    • 1 (15-ounce) can cannellini beans, drained and rinse
    • 2cups arugula
    • 1/4teaspoon red pepper flakes
    • 1/4teaspooon freshly ground black pepper
    • 1/4teaspoon sea salt
    • juice of 1/2 lemon
    • Loaf of artisan bread
    Instructions
    1. In a large skillet heat the oil over medium heat. Add the garlic, stirring constantly, to not burn it, until fragrant, about 30 seconds. Add the tomatoes and cook another 2 minutes. Pour in the wine and bring to a simmer. Add the shrimp and cook, turning occasionally, until shrimp are pink and opaque about 3 to 5 minutes. Stir in the beans and the following 4 ingredients (through salt) and cook until the beans are heated through and the arugula is wilted. Sprinkle juice in, give a stir and serve immediately with the bread for soaking up the broth.
    Recipe Notes

    * You can also substitute a 15-ounce can of diced tomatoes but drain the liquid off first.

    ** Arugula has a very distinct peppery bite to it so if you family would prefer a more mellow green substitute fresh baby spinach.

    *** First time I tested this I used 1/2 teaspoon red pepper flakes and it gave off a lot of heat. If you like spicy go for it! It'll enhance the peppery arugula.

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