Quick and Easy Seared Shrimp with Spinach and Bean stew!

canned beans

🥗Healthier: dried beans

💰Cheaper: canned lentils

Dried beans are healthier but require soaking; canned lentils are cheaper and quicker.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola oil is more budget-friendly.

Sauté 3 large shallots (about 1 cup sliced) in a pan with olive oil and a touch of butter for about 5 to 6 minutes until soft and translucent.

Add fresh rosemary and thyme to the sautéed shallots.

Pour in 1 cup of chicken stock and add 1 cup of drained and rinsed cannellini beans.

Season the mixture with salt and bring it to a boil, then reduce heat and let it simmer for about 10 minutes.

Prepare the shrimp by marinating them with lemon juice, lemon zest, 1 clove of thinly sliced garlic, a dash of sweet paprika, kosher salt, and black pepper.

Heat a separate sauté pan on low to prepare for searing the shrimp.

Add the marinated shrimp to the hot pan and scatter thinly sliced garlic over them.

Sear the shrimp for 1 to 2 minutes on each side until they turn pink, being careful not to overcook them.

Add sliced Manzanilla olives to the bean mixture and stir.

Quickly sauté fresh spinach in a separate pan, seasoned with salt and pepper, until wilted.

To serve, place the bean mixture into a bowl, top with the shrimp, and pour fresh lemon juice over the top.

Garnish with fresh parsley leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens