Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew April 12, 2021Leave a comment

This recipe is from the New York Times Cooking Section AND it’s delicious!


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) (Or, I used 2 Tbs butter and 2 Tbs olive oil )

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

1 (15-ounce) can cannellini beans or other white beans, rinsed well

2 cups chicken or vegetable stock

2 tablespoons finely chopped fresh parsley (optional)


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

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.

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.


I did not toss the shrimp with the lemon juice and zest and garlic – only tossed the shrimp with the dry seasonings.

I added the lemon juice, zest and garlic to the butter (and oil) in the pan and put then put the spice-coated shrimp in the pan.

This is great over pasta too! Or a nice piece of crusty bread to sop up the juices!

This takes about 30 minutes to prepare, and yeilds 4 servings.



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