Lemony Shrimp and Bean Stew
Enjoy a bright, flavorful bowl of lemony shrimp and bean stew with tender shrimp, creamy beans, and a zesty lemon broth. Perfect for any occasion!
Ingredients
Main Ingredients
- 1 pound large shrimp peeled, deveined (tails optional)
- Fresh or frozen both work well—just make sure they’re thawed and patted dry.
- 2 large leeks white and light green parts only, sliced crosswise
- Adds delicate sweetness and a soft texture to the stew.
- 2 tablespoons unsalted butter
- For sautéing the leeks and adding richness.
- 3 garlic cloves minced
- Brings depth and savory balance to the citrus notes.
- 1 teaspoon sweet paprika
- Adds a gentle warmth and subtle color.
- 1/4 cup dry white wine optional
- Deglazes the pan and enhances the stew’s aromatic base.
- 2 15-ounce cans cannellini beans, drained and rinsed
- Creamy mild beans that hold their shape beautifully in stews.
- 4 cups low-sodium chicken broth or seafood broth
- Creates a flavorful base—use seafood broth if you want more depth.
- Zest of 1 lemon
- Brightens every spoonful with citrusy aroma.
- Juice of 1 lemon
- Adds fresh tang that cuts through the richness.
- Salt and freshly ground black pepper to taste
- Essential for seasoning and balancing the final dish.
Optional Garnishes
- Chopped fresh parsley
- Adds a pop of color and freshness at the end.
- Toasted crusty bread or baguette slices
- Perfect for soaking up the lemony broth.
Ingredient Notes
- Frozen shrimp: Thaw overnight in the fridge or place in cold water for 15–20 minutes.
- White beans: If cannellini beans aren't available use great northern or navy beans.
- Lemon: Always zest before juicing for the most flavor.
- Broth options: For extra shrimp flavor simmer the shrimp shells in water for 15 minutes to create a quick homemade stock.
Instructions
Step 1: Prep the Shrimp
- Place the shrimp in a medium bowl and season with a pinch of salt, pepper, and a drizzle of lemon juice. Toss to coat and set aside while you start the base. This quick marination boosts flavor and keeps the shrimp tender.
Step 2: Sauté the Leeks
- Melt the butter over medium-high heat in a large pot or Dutch oven. When the butter is foaming, add the sliced leeks and cook, stirring occasionally, for 4 to 5 minutes, or until they’re soft and starting to brown on the edges.
Step 3: Add Garlic and Paprika
- Stir in the minced garlic and paprika, and cook for 30 seconds, just until fragrant. This step creates the aromatic base of the stew.
Step 4: Add the Beans and Broth
- Add the cannellini beans and chicken broth (or seafood broth) to the pot. Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, letting the beans soak up the flavorful liquid.
Step 5: Add the Shrimp
- Gently add the shrimp and any juices from the bowl into the simmering stew. Cook for 2 to 3 minutes, just until the shrimp turn pink and start to curl. Be careful not to overcook—they cook quickly and should remain juicy.
Step 6: Finish with Lemon
- Stir in the lemon zest and remaining lemon juice, adjusting the amount to taste. The zesty lemon brings brightness and balances the richness of the broth.
Step 7: Season and Serve
- Taste and season with salt and pepper as needed. Ladle the stew into bowls and top with chopped parsley for a burst of freshness. Serve hot, ideally with a slice of toasted crusty bread to soak up every drop of the lemony broth.
Notes
Nutrition Information
-
- Calories: 360
- Fat: 14g
- Saturated Fat: 5g
- Protein: 27g
- Carbohydrates: 29g
- Fiber: 7g
- Sugar: 3g
- Cholesterol: 180mg
- Sodium: 780mg
- Potassium: 690mg