Help Meghan Run

Congratulations to me! This post represents my 100th post on Help Meghan Run. That’s really exciting for me, and I honored the occasion with an amazing dinner. In fact, I think this is one of the best recipes I’ve invented. I found a Cooking Light recipe that used some of the same ingredients, but I adapted it quite a lot. So without further ado, I give you my Cannellini-Shrimp Stew.

When I was looking for ideas with what to do with my ubiquitous cannellini beans, I found several recipes that contained shrimp. So considering the frozen variety is a staple in my kitchen, I decided shrimp would be my co-star.

In a large saucepan, I cooked one diced shallot in a teaspoon of olive oil over medium heat. (Keep in mind this recipe serves two.) I added two cloves of garlic, about a dozen halved cherry tomatoes, and a healthy tablespoon or so of tomato paste. When those had cooked together for a few minutes, a cup of chicken stock joined the party. Then a few minutes later, my cannellini beans along with salt, pepper, dried thyme, four sliced mushrooms, and a healthy amount of my favorite frozen veggie mixture (which is green beans, carrots, peas, and corn…and I just tossed them in frozen). I brought the mixture to a boil, lowered the heat, covered, and let it sit and cook away for several minutes. Meanwhile, I tossed six ounces of shrimp into a pot of simmering water until they turned pink. The shrimp got cut into chunks and added to the stew. I stirred everything together and served!

Ohmygosh was this good. The portion was a little small, but totally worth it. I will be making this again very soon. (Would tomorrow be too soon?)