White Beans with Smoked Paprika Shrimp

Servings: 4 | Serving size: 2 cups beans with 4 ounces shrimp

Cooking Time: 120 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

This recipe makes great leftovers. Serve cold or reheat gently to avoid overcooking the shrimp.

Place 2 teaspoons of the olive oil in a medium stock pot over meeting high heat.

Add the garlic and cook, stirring continuously, for 1 minute.

Add the onion and cook for 5 minutes. Stir frequently.

Add the celery and cook for 2 minutes. Stir frequently.

Add the bell pepper and cook for two minutes. Stir frequently.

Add the beans, thyme, water, salt, pepper, honey and vinegar. Stir well.

Reduce the heat until the beans are simmering.

Simmer for 75 minutes. Stir occasionally.

When the beans are done place a large skillet over medium high heat.

Add the remaining 4 teaspoons of the olive oil to the pan.

Add the smoked paprika to the pan and cook for about 1 minute.

Add the shrimp and cook for 8 to 10 minutes. Toss frequently.

Remove the shrimp to a warm plate and add the white wine. Cook for about 4 minutes, whisking to deglaze the pan.

Add the butter and whisk until melted and well blended.

Serve the cooked shrimp over the beans topped with the sauce.