Name: Shrimp and White Bean Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Cuisine: American
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)

Shrimp and White Bean Stew

Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It's super filling, delicious, and easy to make!

40 min total 15 min prep 25 min cook 5 319 cal

Instructions

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1 If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
2 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.
3 Add salted butter and minced garlic
4 Once the butter is melted, add the thawed shrimp.
5 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.
6 Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed beans.
7 Simmer until liquid reduces a little bit, by ¼ to ⅓.
8 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.