Tonight, a very easy meal adapted from Real Simple – just have everything chopped and ready to go.
Lemon Shrimp with White Beans
1 T. butter
3-4 cloves garlic, minced
4 green onions, finely chopped
Heat the butter in a large skillet over medium heat and saute the garlic and onion for a quick minute. Then add;
1 1/2 lbs. medium or large shrimp, peeled and deveined
Cook and stir about 3 minutes until the shrimp begins to turn pink, then stir in;
1, 19 oz (540 mL) can of rinsed white beans (cannellini, white kidney or navy)
2 T. butter AND 1/2 c. fresh parsley, chopped
2-3 T. fresh lemon juice
1 t. salt AND 1/2 t. fresh ground pepper
Cook until heated through. The last time that I made this, I served it with couscous and found that 1 cup, cooked, was the perfect amount. Tonight I’m actually doubling the recipe – because we’re having people over, and serving it with rice, yellow beans and carrots from the garden and grape tomatoes. Enjoy!