Description
Serve with crusty whole grain sourdough bread for a complete meal.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, peeled and diced
- salt and pepper, to taste
- 1/4 teaspoon crushed red pepper, more to taste
- 3 cloves garlic, minced
- 1 pint of cherry tomatoes, sliced
- 1 bunch of Swiss chard, chopped
- 8 fresh basil leaves, sliced
- 1 teaspoon lemon zest
- Juice from 1/2 lemon
- 2 (15.5 ounce) cans cannellini beans, drained and rinsed
- 1/2 cup chicken stock, or water
- 1 pound large shrimp, peeled and deveined (thawed if frozen)
Instructions
1. Warm the olive oil in a large skillet over medium-high heat. Add the onions and sauté until they begin to soften, 5 to 7 minutes. Add the garlic, 1/2 teaspoon of salt, pepper, and red pepper flakes (depending on how spicy you like your food), and cook until fragrant, about 30 seconds.
2. Stir the diced tomato into the onions and cook 2 to 3 minutes, until some of the tomato liquid has evaporated and the tomatoes are beginning to break down. Add the Swiss chard and stir until wilted. Add the beans and chicken stock, and simmer for a few minutes until most of the liquid has evaporated and the beans are warmed through. Stir in the basil, lemon zest, and juice. Taste and adjust the seasonings as desired. Turn the heat down to low and partially cover to keep warm.
3. Meanwhile, season the shrimp with salt and pepper. Set a second pan over high heat and coat the bottom with olive oil. When the oil is hot enough that a flick of water evaporates immediately, begin cooking the shrimp in batches. Cook the shrimp, 1 to 2 minutes on each side, until they are pink and opaque all the way through. Stir the shrimp into the beans.
4. To serve, spoon the bean mixture into bowls over brown rice or quinoa.