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Shrimp & Cannellini Bean Stew with Crusty Bread.

  • 2 (15 oz) cans
    cannellini (white kidney) beans
  • 8 fl oz
    chicken or vegetable broth
  • 6 cloves
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 6
  • 2
    whole grain buns or rolls
    crushed red pepper
    virgin coconut oil
  • 1
    If using frozen shrimp, place in a medium bowl and cover with cold water to thaw. Set aside.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 2
    Peel and mince garlic. Wash and medium dice tomatoes.
    6 cloves garlic
    6 tomatoes
  • 3
    Heat a sauté pan over medium-high heat.
  • 4
    Drain shrimp and rinse under cold water until there are no more ice chunks; place on paper towels and pat dry.
  • 5
    Coat bottom of pan with oil. Add ½ of the garlic (save the rest for later), shrimp, and paprika. Cook until shrimp are opaque, 1-2 minutes per side. Transfer to a plate.
    about 2 tbsp virgin coconut oil
    ½ tsp paprika
  • 6
    Return pan to stove and reduce heat to medium. Add more oil, remaining garlic, and pepper. Cook until fragrant, 15-30 seconds.
    about 1 tbsp virgin coconut oil
    1 tsp crushed red pepper
  • 7
    Add tomatoes. Cook until liquid is reduced, 2-3 minutes.
  • 8
    Drain and rinse beans.
    2 (15 oz) cans cannellini (white kidney) beans
  • 9
    Add beans and broth to pan. Cook until stew thickens, about 10 minutes.
    4 fl oz (1 cup) chicken or vegetable broth
  • 10
    Toast bread.
    2 whole grain buns or rolls
  • 11
    Stir in shrimp and cook until heated through.
  • 12
    To serve, add stew to a bowl and have with crusty bread on the side. Enjoy!