Shrimp, White Beans, and Kale by: Erin Cummings
This is a super quick, easy, what's random in my pantry kinda dish. It's also super filling and great for a fancy Sunday night dinner if you are into that kinda thing.
- 1lb Shrimp
- 3tbs vegan butter (I love Earth Balance)
- 2tsp salt
-1 tsp paprika
-zest of one lemon
- 3 garlic cloves, minced
Heat butter in sauté pan. Mix shrimp, salt, paprika, zest, and garlic. Sauté for 2-3 minutes and remove from pan and place onto plate.
- 1 yellow onion (or 2 shallots) diced
- one can northern beans, drained and washed
- 1/2 c white wine (if you prefer to not cook with wine, use a few tablespoons of sherry vinegar, and add more broth)
-2 cup chicken broth
-handful of kale (I used whatever we had from the garden)
-handful of parsley (I used whatever I could cut from the garden)
Using same pan from shrimp sauté onions until translucent. Add the beans, white wine and broth. Bring to a boil and let simmer for 10-15 minutes. Add shrimp and juices back to beans. Add Kale and parsley and stir.
I served mine with gluten free and regular bread. This was a 3 out of 4 meaning 3 of my 4 family members actually ate it!!! If it's more than 2 it's a win at my house!