Shrimp and White Bean Stew

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• 19 each Shrimp
• 5/6 each Parsnip
• 1 2/3 stalks Celery
• 1/3 each Onion
• 1/3 each Lemon
• 2 3/8 teaspoons Olive oil
• 2 3/8 tablespoons Salted butter
• 1 2/3 cloves Garlic
• 1 2/3 cans Butter beans
• 2 3/8 teaspoons Parmesan
• 2 3/8 cups Chicken broth
• 5/6 tsp Apple cider vinegar

1. If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
2. Heat olive oil over medium heat in a large skillet or sauté pan and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
3. Add salted butter and minced garlic
4. Once the butter is melted, add the thawed shrimp.
5. Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
6. Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed beans.
7. Simmer until liquid reduces a little bit, by ¼ to ⅓.
8. Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.