Spanish Saffron Shrimp & White Bean Stew with Crispy Garlic Croutons

Ingredients

• 10 oz Large shrimp, peeled and deveined
• 1 can (15 oz) Canned white beans, drained and rinsed
• 1 cup Roasted red peppers, jarred, sliced
• 0.75 cup Crushed tomatoes, no sugar added
• 0.125 tsp Saffron threads, bloomed in warm water
• 0.5 medium Onion, diced
• 5 cloves Garlic cloves, minced, divided
• 3 tbsp Extra virgin olive oil, divided
• 0.75 cup Vegetable broth, low sodium
• 2 slices Whole grain bread, cut into cubes
• 2 tbsp Fresh parsley, chopped
• 0.5 whole Lemon, for juice and zest
• 0.5 tsp Sea salt, to taste
• 0.25 tsp Black pepper, to taste
• 0.5 tsp Smoked paprika

Instructions

1. 1

   Bloom saffron threads in 2 tbsp warm water for 5 minutes.

2. 2

   Heat 1 tbsp olive oil in a large pan over medium heat. Sauté diced onion until translucent, about 3 minutes.