Lemony Shrimp & White Bean Stew | EyeSwoon Unplugged

canned white beans

🥗Healthier: dried white beans

💰Cheaper: canned chickpeas

Chickpeas are often less expensive and provide a similar texture.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Canned tuna is a budget-friendly protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Dried parsley can be a cost-effective substitute.

Grate 2 garlic cloves and mix with chopped habanero and 1 tablespoon lemon zest.

Add about 1 teaspoon fresh oregano, salt, and black pepper to the garlic mixture.

Toss 1 pound of cleaned, deveined jumbo shrimp with the garlic mixture and let it meld while preparing other ingredients.

Chop 2 shallots.

Melt 4 tablespoons of unsalted butter in a heavy pot.

Sauté the shrimp in the melted butter for about 3-4 minutes until opaque and pink, then remove from pot.

Add chopped fennel and shallots to the pot and sauté until translucent and starting to brown, about 6-7 minutes.

Add 1 quarter cup of white wine to deglaze the pot and cook down.

Add a 15 ounce can of white beans and 2 cups of chicken stock to the pot, lower the heat, and simmer for about 8 minutes.

Return the shrimp and any accumulated juices back to the pot, add fresh lemon juice and chopped fresh parsley.

Plate the stew with beans at the base, finish with more parsley, fennel fronds, lemon zest, flaky maldon sea salt, and fresh cracked pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens