Grilled Argentine Red Shrimp With Charred Lemon Vinaigrette & Stewed White Beans

Argentine red shrimp

🥗Healthier: wild-caught shrimp

💰Cheaper: farmed shrimp

Wild-caught shrimp often have better flavor and texture.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are more affordable and still provide a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is often more accessible and cheaper.

Heat a grill pan on high heat.

Grill lemons in a dry pan.

In a blender, combine grilled lemons, dijon mustard, seasoning salt, and black pepper to make vinaigrette.

Cut bacon into small pieces and render in the pan.

Dice celery, onion, and carrot into small pieces.

Add diced onion to the pan with bacon and cook until softened.

Add diced carrot and season veggies with salt and pepper.

Rinse canned white beans and add to the pan with the veggies.

Use wonder flour as a thickening agent for the beans.

Season shrimp with olive oil, salt, and black pepper before grilling.

Place shrimp on the hot grill pan, ensuring they are spread out to sear properly.

Chop fresh parsley and add to the beans to finish.

Garnish the dish with grilled lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens