Lemony Shrimp and Bean Stew
Updated July 6, 2026
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (½ stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)
Nutritional analysis per serving (4 servings)
82 grams carbs; 217 milligrams cholesterol; 668 calories; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 11 grams fiber; 1189 milligrams sodium; 45 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
- Step 2
In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
- Step 3
Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
Private Notes
Comments
@Cassie: Shrimp will turn rubbery and flavorless if cooked ahead and reheated...not good. To make ahead: Make marinade but DO NOT add the shrimp. Make the leek & bean stew. Both can be done ahead and held in the refrigerator (cooled & covered) without deteriorating. Just before serving, reheat the stew, marinate the shrimp, saute the shrimp in butter just until they turn pink and then add them to the stew. The shrimp will be tender and the stew will be perfect.
Make a quick shrimp stock with shrimp shells to use in place of chicken stock: 1TBS veg oil warmed in pan, add shells and sauté for 3 min. Add 1/4C dry white wine and 1 3/4 water to pan with celery leaves and lemon peel if you have. Simmer for 10 min. Drain through sieve into pan with leeks and beans.
Made this exactly according to the recipe and it may be the best thing I ever cooked in my life — I’m 71.
Easy and depth of flavor. Will definitely be making again. I added a bunch of chopped kale (chard would work too) for a complete meal.
Excellent recipe!! I made a couple small changes that were very easy and I think a good addition. First, I puréed one more can of white beans with their juice (used an immersion blender) & poured that in after the leeks had cooked down. This gave the stew a little more depth and thickness. Second, about 5 minutes before serving, just before putting the shrimp back in, I put in a very large handful of escarole (tear it up so it’s not huge leaves) which also added another layer of flavor & texture
I made this last night and it was divine. I only used half of the chicken broth required bc we wanted it to be less stew-like. We also added fresh corn & some small roasted potatoes because we had it on hand. Would definitely make again.