Shrimp and White Bean Stew

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Christmas dinner doesn’t have to include all of the most traditional dishes. Yes, you can make your ham or your turkey, but why not switch out something a little less interesting and replace it with shrimp and white bean stew? It’s both hearty and light and can be eaten as either a main course or a side dish. Or you can serve it as an appetizer and still cook a traditional main course.

What you’ll need:
2 lbs large shrimp, shelled and deveined
1 tbsp Spanish olive oil
1/2 lb chicken sausage
1 tbsp chopped garlic
1/2 lb small white beans
2 cups bean juice
1/2 box Pomi chopped tomatoes
2 tsp dried basil
1 tsp red pepper flakes

Directions:
Cook beans in a pressure cooker for 40 minutes and save the juice.

Rinse and pat dry the shrimp. Slice the sausage.

Heat the olive oil in a large pot. Cook the shrimp and then remove them to a bowl. 

Once the shrimp have been removed from the pot, add in the sausage and garlic. Stir and cook until the sausage browns. Pour in another tablespoon of olive oil if necessary. 

Add in the beans and juice. Bring to a boil and then add the Pomi. Stir and cook for a few minutes before adding the shrimp back in.

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