Step 1

If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.

Step 2

Heat olive oil over medium heat in a large skillet and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.

Step 3

Add salted butter and minced garlic

Step 4

Once the butter is melted, add the thawed shrimp.

Step 5

Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.

Step 6

Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed beans.

Step 7

Simmer until liquid reduces a little bit, by ¼ to ⅓.

Step 8

Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.