Shrimp and White Bean Stew with Kale

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 28-ounce can crushed tomatoes
• 2 cups low-sodium chicken broth
• 1 15-ounce can white beans, drained and rinsed
• 8 ounces shrimp, peeled and deveined
• 4 cups kale, stems removed and leaves chopped
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. 2 Stir in garlic, smoked paprika, and red pepper flakes; cook for another minute.
3. 3 Pour in crushed tomatoes and chicken broth, stirring to combine.
4. 4 Add white beans and bring the mixture to a gentle simmer.
5. 5 Stir in kale and cook until just wilted.
6. 6 Gently fold in shrimp and cook until shrimp are pink and opaque, about 2-3 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add a splash of white wine for extra depth of flavor.
• Substitute kale with spinach for a milder taste.

Substitutions

• If shrimp isn't available, use chicken or firm tofu.
• Substitute white beans with cannellini or Great Northern beans.

Pairings

• Pairs well with a crisp Sauvignon Blanc.
• A side of garlic bread complements the stew perfectly.

Nutrition

Tips

• For a quicker prep, use pre-chopped kale.
• Feel free to use frozen shrimp to save time.

Storage

Store leftovers in an airtight container in the fridge 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 fridge and reheat gently.

Serving Suggestions

• Serve with crusty bread for a satisfying meal.
• A sprinkle of Parmesan cheese adds richness.

FAQ