If you’re looking for something hearty to wrap up the year, we’ve got just the dish for you. — Shrimp and bean stew.
That’s what cooking as we grab a bite with Belkys.
Ingredients:
1 tsp. fresh lemon zest and juice of one lemon
1 tsp. paprika (sweet or smoked)
4 garlic cloves, grated
Salt and pepper
1-pound large shrimp, peeled, deveined and tail off
2 tbs. unsalted butter
1 tbs. olive oil
1 large onion, diced
1 15 oz. can Cannellini beans, rinsed
2 cups chicken or vegetable stock
spinach or kale- one handful
Bread, toasted for serving
Method of Preparation:
- Mix lemon zest, paprika, garlic, salt and pepper in a medium bowl.
- Add shrimp and toss to coat.
- In a large pot, melt butter over medium-high heat.
- When butter is foaming add shrimp and cook, stirring occasionally.
- When it turns pink (2-3 minutes) transfer shrimp using a slotted spoon to a plate and set aside.
- Add onion to the pot, season with salt and pepper and cook over medium heat until onions soften.
- Add beans and broth and bring to a boil.
- Lower heat and simmer 8-10 minutes.
- Add shrimp and juices back into the pot then add lemon juice and spinach. If needed, season again with salt and pepper to taste.
- Let simmer for another minute or so, then serve it up with toasted crusty bread.
Enjoy!
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