Tomato, white bean, and shrimp stew

 



This is a super quick recipe if you use cooked or tinned white beans and cooked peeled shrimp. Served with a green side salad, and some bread if you wish, it makes a perfect balanced winter lunch.

2 servings

2 tbsp. olive oil

2 shallots, chopped

1 clove garlic, minced

About 16 cherry tomatoes

100 ml white wine

1 tsp. dried Provençal herbs

2 tbsp. pitted black olives

1 tsp. Piment d’Espelette or other mild chilli powder

About 200- 250 ml cooked white beans or a small tin of white beans

About 150- 200 g cooked shrimp

Parsley to decorate


Heat the olive oil over medium heat in a large frying pan. Sauté the shallots and garlic for about 5 minutes together with the cherry tomatoes.


Add the white wine, Provençal herbs, and Piment d’Espelette. Add the cooked beans and black olives and stir. If using tinned beans, rinse them first under running water. Cook the stew for about 10 minutes until hot.


Add the shrimp, stir and cook for about 2 minutes until reheated. Divide into two bowls and decorate with parsley.


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