Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew

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 a welcome.

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

    1/2 stick

  • 2 large leeks

    trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick, or 1 large onion, minced

  • 1 can cannellini beans or other white beans

    rinsed, 15-ounce

  • 2 cups chicken stock or vegetable stock
  • 2 tablespoons finely chopped fresh parsley

    optional

  • Toasted bread

    for serving, optional

Directions

  1. 1

    Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

  2. 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. 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.

Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew

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About this Recipe

Craving a sophisticated yet simple meal that comes together with minimal effort? This Lemony Shrimp and Bean Stew delivers an elegant weeknight dinner, proving that gourmet flavors don't require hours in the kitchen.

This stew truly shines because it delivers complex, bright flavors with surprising ease. The combination of vibrant lemon zest, aromatic paprika, and fresh garlic creates a deeply savory base, while the quick-cooking shrimp and creamy cannellini beans make it a substantial and satisfying dish. It’s designed for efficiency without compromising on taste or texture.

Prepare for a delightful sensory experience with this Lemony Shrimp and Bean Stew. You'll enjoy tender, succulent shrimp swimming in a savory, aromatic broth brightened by fresh lemon. The cannellini beans add a lovely creaminess, providing a comforting counterpoint to the zesty notes. The leeks, or onion, contribute a gentle sweetness and depth, making each spoonful both hearty and refined. This stew feels special, yet it’s wonderfully accessible for any home cook.

Customization & Variations

One of the best features of this shrimp stew is its adaptability. Feel free to substitute the shrimp with an equal amount of flaky white fish, such as cod or snapper, for a different seafood experience. Seared scallops also make a fantastic, luxurious alternative. To stretch the dish into a meal for more, stir in some butter and serve it over cooked spaghetti or rigatoni, turning it into a robust pasta course. For an extra layer of richness, a good glug of your best olive oil would be a welcome addition just before serving.

Serve this elegant stew with toasted bread for soaking up every last drop of the flavorful broth. It’s perfect for a cozy dinner at home or an impressive-yet-easy gathering with friends. A sprinkle of fresh parsley adds a final touch of color and herbaceous freshness.

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