Lemony Shrimp and Bean Stew

nourish-and-fete.com

Debbie Stevens Sears

1 Tablespoon olive oil

1 teaspoon fresh lemon zest

1 teaspoon paprika sweet or smoked

2 garlic cloves minced

½ teaspoon kosher salt

½ teaspoon black pepper

1 pound large shrimp peeled, deveined, and tails removed

4 Tablespoons unsalted butter

1 large shallot sliced

1 (15 ounce) can cannellini beans drained and rinsed

2 cups chicken, shrimp, or vegetable stock

2 sprigs fresh rosemary

2 Tablespoons fresh lemon juice

1 Tablespoon fresh parsley minced

Note: Ingredients may have been altered from the original.

Directions at nourish-and-fete.com

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