Shrimp and White Bean Stew

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Are you looking for a quick and tasty meal? Shrimp and White Bean Stew is perfect for you! This dish combines juicy shrimp with creamy beans in a flavorful broth. You can make this yummy stew in just 40 minutes from start to finish.

This recipe is great for busy weeknights. It uses simple ingredients like shrimp, butter beans, and veggies. The stew has a nice mix of textures and flavors. The lemon zest adds a fresh touch, while the Parmesan cheese makes it extra tasty. Serve it with some grilled bread for a filling meal your whole family will love.

Exact Ingredients List

Here’s what you’ll need to make this tasty shrimp and white bean stew:

• 24 large shrimp, peeled and deveined (1 lb)
• 1 parsnip, peeled and grated
• 2 celery stalks, thinly sliced
• 1/2 yellow onion, cut into thin strips
• 1/2 lemon, zested (save other half for serving)
• 1 tablespoon olive oil
• 3 tablespoons salted butter
• 2 garlic cloves, minced
• 2 cans butter beans, rinsed and drained
• 1 tablespoon shredded Parmesan cheese
• 3 cups chicken broth
• 1 teaspoon apple cider vinegar

You’ll love how these simple ingredients come together to make such a yummy meal! The shrimp and beans give it lots of protein, while the veggies add nice flavor and texture.

Don’t forget to grab some crusty bread for serving. It’s perfect for soaking up the tasty broth!

Instructions

Thaw your frozen shrimp before you start cooking. Heat olive oil in a big pan over medium heat. Add the grated parsnip, thin celery slices, and julienned onion. Cook until soft and glossy, but don’t let them brown.

Melt the butter in the pan and add minced garlic. Once it’s all melted, put in your thawed shrimp. Cook for about 2 minutes total, flipping them until they’re pink all over. Be careful not to overcook!

Take the shrimp out and set them aside. Pour in the chicken broth, apple cider vinegar, and rinsed beans. Let it simmer and reduce by about 1/4 to 1/3.

Put the shrimp back in the pan. Add grated Parmesan and lemon zest. Stir it all together and let it simmer for 1-2 minutes more.

Your shrimp and white bean stew is ready! Serve it hot with some grilled bread on the side. Enjoy your tasty meal!

Possible Substitutes List

You can swap out some ingredients in this shrimp and white bean stew if needed. Here are some options:

• Shrimp: Try using flaky white fish or scallops instead.
• White beans: Cannellini or navy beans work well as substitutes.
• Parsnip: Carrots can replace parsnips for a similar texture and sweetness.
• Celery: Try using fennel for a different but tasty flavor.

For the broth, you can use vegetable stock if you prefer. It will change the taste a bit, but still be yummy.

If you don’t have apple cider vinegar, white wine vinegar or lemon juice can work too. They’ll add a nice tangy kick to your stew.

Remember, these swaps might change the flavor a little. But they’ll still give you a tasty meal!

How To Make It Diabetes-Friendly

To make this shrimp and white bean stew more diabetes-friendly, you can make a few simple changes. Start by using less butter – try 1 tablespoon instead of 3. This cuts down on saturated fat.

Replace the parsnip with cauliflower rice. It’s lower in carbs but still adds texture. Use only 1 can of butter beans to reduce the carb count. Add more non-starchy veggies like zucchini or bell peppers.

Choose a low-sodium chicken broth to help control blood pressure. Skip the grilled bread on the side. Instead, serve the stew over a small portion of brown rice or quinoa for fiber.

Measure your portions carefully. Aim for about 1 cup of stew per serving. This helps manage your carb intake. You can bulk up your meal with a side salad dressed with olive oil and vinegar.

Remember to check your blood sugar before and after trying this meal. Everyone’s body reacts differently to foods. Keep track of how various ingredients affect your levels.

Tips, Tricks & Storing

For the best flavor, try using fresh shrimp if you can. If using frozen, thaw them in cold water for about 10 minutes before cooking.

Don’t overcook the shrimp! They’re done when they turn pink and curl into a C-shape. Overcooking makes them tough and rubbery.

To save time, you can chop the veggies ahead and store them in the fridge for up to a day.

Got leftovers? Store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave.

For a thicker stew, mash some of the beans before adding them to the pot. This will help thicken the broth.

Try swapping the parsnip for carrot if you prefer. It’ll give a sweeter taste to the stew.

Serve with crusty bread or over rice to soak up all the tasty broth.

Sprinkle some fresh herbs like parsley or basil on top before serving for extra flavor and color.