10-Minute Shrimp and Bean Stew

This very nutritious, very fast, shrimp and bean stew recipe is a great dish to whip up when time is short, and you want a light, yet hearty meal. Make sure you have some crusty bread to soak up all the delicious broth the shrimp and beans are simmered in.

Makes 4 Portions of Shrimp and Bean Stew

• 2 tbsps olive oil
• 3 cloves garlic, sliced very thin
• 1 cup tomato sauce
• 2 cups water
• 1/2 tsp red pepper flakes
• 1 tsp dried thyme, or 3-4 sprigs of fresh
• 1 can (15-oz) butter beans, drained
• 1 can (15-oz) white cannellini beans, drained
• 1 pound raw shrimp, peeled and deveined
• 1 lemon, juiced
• salt and fresh ground black pepper to taste

In a large saucepan, heat the olive oil and garlic slices on medium-low heat, until the garlic begins to sizzle. Cook for about 1 minute, being careful not to brown the garlic. Add the tomato sauce, water, pepper flakes, thyme, and beans. Turn up heat to medium-high and simmer for 5 minutes, stirring occasionally.

Stir in the shrimp, and simmer for 3-4 minutes, until the shrimp are cooked. Turn off the heat, add the lemon juice, and season with salt and pepper. Serve hot in bowls with bread.

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