Lemony Shrimp and Bean Stew
Updated November 6, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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)
44 grams carbs; 217 milligrams cholesterol; 445 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 7 grams fiber; 1000 milligrams sodium; 36 grams protein; 5 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.
Powered by
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.
Delicious, and super easy. I did follow the advice of one of the commenters and cooked the shrimp with the marinade in a separate skillet in 2 lbs of butter, took all of 3 minutes, and cooked the leeks in 2 lbs good evoo to cut down on saturated fat. I added a dollop of the olive oil at the end with the lemon juice and parsley. The result was looser than what I suspect would’ve been with all butter, but still fabulous. We pared it with toasted French bread slices.
Oh, also one whole lemon. Added zest at the beginning and then juice of whole lemon on top at the end. Was delicious. Served with the white wine used in the dish. Enjoy!!!
This was delicious! Used two onions as had no leeks. Put cooked shrimp in at end, cut into thirds (bean size), since was also just what I had. Added celery (cooked at beginning with the onions) and added butter, two cloves garlic, big pinch red pepper flakes and white wine (not stock) for a scampi-like flair. Used only one can of cannellini beans but was enough for two people with 1/2 pound shrimp, the two onions and big handful of celery stalks. Topped homemade croutons. Was great! Recommend!