Shrimp and White Bean Stew

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  Shrimp(454g)
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  Parsnip
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  Celery(800g)
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  Yellow Onion
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  Lemon
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Butter(45g)
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  Garlic(120g)
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  Beans, Cannellini, Canned, Drained
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  Parmesan Cheese(15g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Low Sodium Chicken Broth(720g)
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  Vinegar, Apple Cider(5g)

Instructions

1. 1If the shrimp is frozen, thaw completely under cold running water and pat dry with paper towels.
2. 2Heat the olive oil over medium heat in a large skillet. Add the grated parsnip, thinly sliced celery, and finely diced onion. Cook 6–8 minutes over medium heat, stirring occasionally, until the vegetables are soft and the onions are translucent and glossy but not browning.
3. 3Add the salted butter and minced garlic to the skillet. Cook 1–2 minutes over medium heat until fragrant, stirring constantly.
4. 4Add the thawed shrimp to the skillet and cook 2–3 minutes over medium-high heat, stirring and flipping with tongs, until the shrimp turn pink and opaque throughout with no gray spots remaining. Remove the shrimp with a slotted spoon and set aside.
5. 5Pour the low sodium chicken broth and apple cider vinegar into the skillet. Add the drained cannellini beans and stir to combine. Simmer 5–7 minutes over medium heat until the liquid reduces by ¼ to ⅓ of its original volume.
6. 6Return the cooked shrimp to the skillet. Zest the lemon directly over the pot and add the grated Parmesan. Stir gently to combine and simmer 1–2 minutes over medium heat until heated through.
7. 7Divide the stew evenly into 5 airtight containers while hot. Cool to room temperature before sealing and refrigerating.