Räkor och vit bönstuvning

👩‍🍳 Gör så här

1. 1
   If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
2. 2
   Heat olive oil over medium heat in a large skillet or sauté pan and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
3. 3
   Add salted butter and minced garlic
4. 4
   Once the butter is melted, add the thawed shrimp.
5. 5
   Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
6. 6
   Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed beans.
7. 7
   Simmer until liquid reduces a little bit, by ¼ to ⅓.
8. 8
   Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.