Food
Comforting Lemony Shrimp and Bean Stew Recipe Cooks in One Pot and Will Become a Family-Favorite
Contrary to popular belief, stews don’t have to simmer on the stove for hours in order to be flavorful. In fact, there’s a recipe for lemony shrimp and bean stew that’s bright, citrusy and cooks in 30 minutes! Shrimp and canned white beans come together to create a hearty stew your entire family will love. No need to stress about cleanup either as the dish cooks in a single pot. While stews are considered a cold weather dish, this one can be enjoyed year-round thanks to its simplicity and zesty flavor. Here’s more on this stew along with the recipe to make for dinner soon!
The ingredients in lemony shrimp and bean stew
Some key ingredients in this stew are shrimp, cannellini beans, garlic, fresh lemon, stock and leeks. This stew isn’t thickened by flour or cornstarch, which makes it light enough to enjoy another serving if you wish. The sweet shrimp and leeks, buttery beans and zingy lemon produce a stew that tastes like summer in a bowl.
Quick and easy trick for deveining shrimp
Deveining your shrimp involves removing the black strip at the top of the seafood as it’s often considered unappetizing. You can buy peeled and deveined shrimp from the store, but doing it yourself helps you save money. This method shared by YouTuber Jecca Chantilly uses a toothpick to remove the vein in mere seconds.
- Peel your shrimp if they’re not already peeled. (Note: Keep the tail on until later.)
- Working one shrimp at a time, hold the seafood so the top is facing upwards.
- Insert the toothpick above the tail and carefully lift the toothpick to expose the vein to the surface.
- Hold the vein using the toothpick and pull the vein out. Discard the vein.
- Remove the tail and repeat this process for the remaining shrimp.
What to serve with lemony shrimp and bean stew
While the protein-packed beans help create a hearty stew, you can serve it with another starch for a more filling dinner main. Think toasted bread, fluffy rice or boiled potatoes. These starchy foods not only satisfy your appetite but they’ll soak up the savory soup broth.
How to make lemony shrimp and bean stew
In a 2020 Instagram caption, NYT Cooking shared a lemony shrimp and bean stew recipe developed by contributor Sue Li. It’s a speedy yet comforting dinner option for any night of the week!
Lemony Shrimp and Bean Stew
https://www.instagram.com/p/B-2ErzTA174/?igsh=M2x2bjFtdzZ6eDV3
Ingredients:
- 1 tsp. fresh lemon zest and 2 tablespoons juice
- 1 tsp. sweet or smoked paprika
- 2 garlic cloves, grated
- Kosher salt and black pepper
- 1 lb. peeled, deveined large shrimp (tails removed) or any other quick-cooking seafood
- ½ stick unsalted butter
- 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
- 1 (15-oz.) can cannellini beans or other white beans, rinsed
- 2 cups chicken stock or vegetable stock
Directions:
- Total time: 30 minutes
- Yield: 4 servings
- Combine lemon zest, paprika, garlic, ¾ tsp. salt and ¾ tsp. pepper in a medium bowl. Add shrimp and toss to coat.
- In 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 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 plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread, rice or potatoes. Enjoy!
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