Mediterranean Shrimp and White Bean Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 cup vegetable broth
• 1 pound large shrimp, peeled and deveined
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Add garlic, smoked paprika, and red pepper flakes; cook for another minute.
3. 3 Stir in white beans, diced tomatoes, and vegetable broth. Bring to a gentle simmer.
4. 4 Add shrimp to the skillet, cooking until they turn pink and opaque.
5. 5 Toss in the olives and lemon juice. Season with salt and pepper.
6. 6 Remove from heat and stir in chopped parsley.
7. 7 Serve hot and enjoy!

Equipment

• Large skillet with a lid

Variations

• Add spinach or kale for extra greens.
• Substitute shrimp with chicken for a different protein option.

Substitutions

• Use canned chicken broth instead of vegetable broth for a richer flavor.
• If white beans are unavailable, substitute with cannellini beans.

Pairings

• Serve with a chilled glass of Sauvignon Blanc.
• A sprinkle of feta cheese adds a tangy twist.

Nutrition

Tips

• For extra flavor, sauté the shrimp separately and add them at the end to prevent overcooking.
• Adjust the spice level by adding more or less red pepper flakes to suit your taste.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with crusty bread or serve over a bed of steamed couscous.
• A fresh green salad on the side complements the flavors beautifully.

FAQ