Lemony Brothy Beans with Shrimp
Election day is here and if we were ever in a time of need for comfort food - this is it. On my meal plan for the week are these brothy beans, chicken stew, gumbo, and loads of pumpkin caramel peanut butter cups. Think comfort food and get to prepping your meal plan!
Prep Time: 15 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours
Makes: 2 -4 servings
For the broth:
Bones from 1 chicken
1 bunch parsley
1/4 tsp sweet paprika
1 tsp white vinegar
1 1/2 lemons
1 tsp whole black peppercorns
2 tbsp onion powder
1 tbsp garlic powder
2 tbsp kosher salt
1 tsp celery seed
1 28 oz can white beans, drained
1 lb shrimp, deveined and cleaned
EVOO for topping
Toasted bread for dipping
In a large pot, add all the ingredients for the broth. If you are vegetarian, feel free to do this without the chicken bones and add any veggies you'd like. Bring to a boil and then simmer for 3 hours or until reduced by half. You can also use store-bought stock here if you prefer.
Pour the broth over a large seave to remove the bones, vegetables, celery seeds, etc. Return the broth to the pot on medium heat uncovered.
Add half of the can of beans to the pot and add additional seasoning here if desired. Allow it to reduce by half again for about 30 minutes. You should have a broth that is starchy and thick from the beans and most of the beans will be broken down.
When the broth has reduced by half, add the rest of the beans and shrimp on low heat. Cook for about 10 minutes or until shrimp is cooked through. Keep the heat on low so the shrimp isn't tough.
Serve with a generous drizzle of olive oil, toasted bread, and fresh herbs like basil, celery greens, and parsley.