Lemony Shrimp and Bean Stew

By Sue Li

Updated Nov. 7, 2024

Lemony Shrimp and Bean Stew
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
5(20,056)
Comments
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With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome.

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Ingredients

Yield:4 servings
  • 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)
Ingredient Substitution Guide
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

  1. Step 1

    Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

  2. 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.

  3. 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.

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Ratings

5 out of 5
20,056 user ratings
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Comments

Randy

@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.

Mimi

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.

andrea

Made this exactly according to the recipe and it may be the best thing I ever cooked in my life — I’m 71.

meredith

Wow! This was so easy and delicious. Followed it exactly, and it was perfect. I could eat the entire thing in one sitting though. I think adding pasta or doubling the beans would work well.

JMF

I agree with an earlier comment--don't put the shrimp in until the very end or they will be tough! I made this without the white beans and instead added 1 red bell pepper cut into pieces and chopped celery and some fresh thyme. I doubled the amount of shrimp so made adjustments on the other ingredients, but cut back the liquid and added a bit of corn starch to thicken it. Will definitely make again!

Patty

This recipe is beyond excellent and I have to say the best NYT recipe made so far! It hit all the right notes of flavor, texture and simplicity. Perfect for a simple weeknight dinner or a potluck item. I made a triple batch to take to Thanksgiving and reduced the broth to half for transport purposes and to serve as more of a side dish than a stew. The aroma is irresistible. Received many compliments!

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