The Pioneer Woman Tasty Kitchen
3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

A quick and delicious meal that is loaded with protein, fiber, and minerals!

Ingredients

  • 1 pound Medium Shrimp, Peeled, Deveined, And Tails Removed
  • 3 Tablespoons Olive Oil, Divided
  • 1 teaspoon Paprika
  • 3 cloves Garlic, Minced And Divided
  • ¾ teaspoons Hot Red Pepper Flakes
  • 1 can (14 1/2 Oz. Size) Diced Tomatoes, Drained
  • 1 Tablespoon Tomato Paste
  • 2 cans (15 Oz. Size) White Beans, Drained
  • 1 cup Reduced Sodium Chicken Broth
  • ¼ cups Fresh Parsley, Chopped

Preparation

1. Heat a large skillet over medium-high heat. Add shrimp, 1 tablespoon olive oil and paprika. Stir to evenly coat shrimp. Saute for 2 minutes. Add 2 cloves of minced garlic and cook for another minute. Remove shrimp to a heat safe bowl and set aside.
2. Return skillet back to heat and add the remaining 2 tablespoons olive oil, pepper flakes, and remaining garlic. Cook until garlic turns light golden brown. Add tomatoes and tomato paste. Cook until most of the liquid evaporates and tomato mixture darkens, about 4 minutes.
3. Add beans and broth. Simmer for 10 minutes or until mixture reaches the consistency of a thick stew.
4. Stir in parley and previously set aside shrimp. Cook until shrimp is heated through.
5. Serve immediately.

This recipe is adapted from Pam Anderson, as seen in Runner’s World.

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Profile photo of rinabeana

rinabeana on 9.18.2013

It seemed to me that the tomato quantity/flavor was overpowering the other ingredients. However, I liked the garlic/shrimp/cannellini bean combination. If I make this again, I think I’ll just used diced fresh tomatoes and maybe just enough tomato paste to thicken.

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