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(18,670)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

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.

Ratings

5 out of 5
18,670 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

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.

Chronic Gourmet

Boiled 1 cup of dry beans w/1 clove garlic, 1 bay leaf, 1 dried chili, sprig of rosemary. Sauteed in olive oil 1 white onion (no leek) finely chopped, 1 finely minced clove of garlic, 1/2 tsp of Aleppo pepper, black pepper, 1 tbsp of anchovy paste, and chopped herbs (marjoram, basil, flat parsley.) Added 1 cup white wine, reduced, and added the beans along with their boiling liquid (instead of chicken broth.) Cooked shrimp in olive oil and added them w/parsley and lemon juice. Fantastic!

Lesley B

I only used 1 cups of stock, added a splash of white wine before adding the beans. I also sautéed fennel with the leeks to get more veggies and flavor. Overall, I found it a bit bland so I added more smoked paprika at the end and a bit more salt.

Dwayne

I like to add zucchini when it’s in season.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.