Lemony Shrimp and Bean Stew
Updated Nov. 6, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon fresh lemon zest and 2 tablespoons juice
- 1teaspoon sweet or smoked paprika
- 2garlic cloves, grated
- Kosher salt and black pepper
- 1pound peeled, deveined large shrimp (tails removed)
- 4tablespoons unsalted butter (½ stick)
- 2large 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
- 2cups chicken stock or vegetable stock
- 2tablespoons finely chopped fresh parsley (optional)
- Toasted bread, for serving (optional)
Nutritional analysis per serving (4 servings)
445 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 36 grams protein; 1000 milligrams sodium
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.
I have made this many times. Decided to make a more labor intensive version. Made shrimp stock from head on shrimp, cut the heads off and peeled the shrimp - made stock from this. Used died beans, reconstituted of course. Instead of the leeks, I used Mark Bitman's green sauce from his Shrimp and green sauce recipe - basically parsley, garlic and olive oil processed in a food processor. From there basically follow the recipe. EXCEPT, i sautéed the shrimp at the end to avoid over cooking.
Here to say- you do not change anything about this recipe. Cook as instructed. It is perfection. The second time I made it the only thing I did differently was I cooked the broth leeks and beans down for 10 extra min so the beans were creamy. But this was only by accident bc I walked away from the stove. :) Very good too.
Good base recipe. Sautéed shrimp in the marinade in butter and olive oil and the leeks separately. Deglazed with white wine and added spinach. Also added extra garlic and paprika into the mixture. Added salt and a little cayenne. My teens added shaved Parmesan. Otherwise was a little bland. Was delicious once doctored!