Gatherings Healthy

HEALTHY 2021 | section | XX
WEEKNIGHT
DINNERS
These meals are quick, easy, and don’t require a ton of clean up. Plus,
many of them include a generous helping of veggies to start the year
off right.
ONE-POT SHRIMP
with white beans & tomatoes
INGREDIENTS
• 2 tbsp olive oil
• 1 pound raw large (31-40 count)
peeled and deveined shrimp
• 1 medium shallot, chopped
• 2 garlic cloves, minced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can cannellini beans,
drained and rinsed
• 3 cups loosely packed baby spinach
• 2 tbsp fresh lemon juice
• ¼ tsp crushed red pepper
• 2 tbsp chopped fresh basil
POT
PREP 10 min
COOK 30 min
DIRECTIONS
1. In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 3 minutes
or until opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.
2. In same pot, heat remaining 1 tablespoon oil over medium-high heat. Add shallot; cook and
stir 3 minutes or until softened. Add garlic; cook and stir 1 minute. Add tomatoes with their
juice and beans; reduce heat to medium. Cook 10 minutes or until slightly thickened.
3. Stir in spinach, lemon juice, crushed red pepper, salt, and black pepper to taste; cook 5
minutes. Return shrimp to pot; reduce heat to low and cook 4 minutes. Serve sprinkled with
basil.
NOTE Serve with roasted sliced fennel sprinkled with Parmesan cheese and chopped fresh chives.
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