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
• 3/4 cup crushed tomatoes, no sugar added
• 1/8 tsp saffron threads, bloomed in warm water
• 1/2 medium onion, diced
• 5 cloves garlic cloves, minced, divided
• 3 tbsp extra virgin olive oil, divided
• 3/4 cup vegetable broth, low sodium
• 2 slices whole grain bread, cut into cubes
• 2 tbsp fresh parsley, chopped
• 1/2 whole lemon, for juice and zest
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 1/2 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.