Another crazy delicious meal, whipped together by Ashley. It's pretty easy and quick to make.
Ingredients
Add chicken broth in a large stock pot and bring to boil over medium-high heat. Add red bell pepper, celery and mushrooms.Cover and boil for 25 minutes or until vegetables are soft. Stir occasionally. In medium pan heat oil on medium-high. Add onions and garlic and saute. Add tomato sauce, onions, garlic, beans, and thyme to stock pot. Stir well and boil uncovered for 5 minutes. Add Shrimp and cook for 3 minutes or until shrimp turn pink. Remove from heat. Serve with cracked pepper.
Ingredients
- 5 cups low sodium chicken broth
- 1 red bell pepper, chopped
- 4 stalks celery, sliced
- 1/2 lb mushrooms, sliced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 1/4th cup tomato sauce
- 1 (15-ounce) can butter beans, drained
- 1 (15-ounce) can Cannellini beans, drained
- 1 tablespoons thyme
- 1 pound medium shrimp, de-veined and shelled
- Pepper to taste
Add chicken broth in a large stock pot and bring to boil over medium-high heat. Add red bell pepper, celery and mushrooms.Cover and boil for 25 minutes or until vegetables are soft. Stir occasionally. In medium pan heat oil on medium-high. Add onions and garlic and saute. Add tomato sauce, onions, garlic, beans, and thyme to stock pot. Stir well and boil uncovered for 5 minutes. Add Shrimp and cook for 3 minutes or until shrimp turn pink. Remove from heat. Serve with cracked pepper.
Notes
A wise man once told me that all shrimp taste the same, so buy the cheapest size available. Size will determine the cooking time.
Holy crap that looks awesome. I will barter some etouffee for some butter bean shrimp stew lol.
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