Lemony Shrimp and Bean Stew
By Sue Li
Lemony Shrimp and Bean Stew
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
5
(13,416)
Notes
Read 1548 community notes
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.
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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)
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Ingredient Substitution Guide
Nutritional Information
PREPARATION
Step 1
Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
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.
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.
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RATINGS
5 out of 5
13,416 user ratings
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COOKING NOTES
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All Notes (1548)
Most Helpful (65)
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Randy
4 years ago
@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.
Is this helpful? 1424
Mimi
4 years ago
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.
Is this helpful? 1293
andrea
3 years ago
Made this exactly according to the recipe and it may be the best thing I ever cooked in my life — I’m 71.
Is this helpful? 664
Caroline
4 years ago
Lovely! I traded shallots for leeks and added a bag of spinach for more greens. Served with some garlic naan on the side.
Is this helpful? 663
fill my grave with this stew
3 years ago
i'm going to be real, i eat this whole thing in one meal.
Is this helpful? 428
Natalie
4 years ago
This was really quick and delicious, but next time I would use slightly less shrimp, more beans, and more broth. I used a half of an onion instead of leeks because that is what I had on hand and it tasted great.
Is this helpful? 420
Michael
4 years ago
I wonder if adding a bit of white wine and letting it cook down before adding the broth would add a nice flavor to it ....
Is this helpful? 270
Shelley
4 years ago
This was easy to prepare as a week night meal and quite delicious. I followed the recipe as written except that I used about 5-6 cloves of garlic. My husband felt it needed more beans, so next time I make it, I will use two cans. I sautéed the shrimp in two batches to avoid overcrowding the pan. I also made some penne rigate as I thought rigatoni is too large. The rigate was the perfect size and a good addition to add some heft for those wanting a heavier meal. Definitely a keeper.
Is this helpful? 160
Sanjay
4 years ago
My wife and I loved this. Thinking of swapping in shallots for leeks next time to speed up the prep.
Is this helpful? 144
Jeff Mullen, Ohio
4 years ago
This is the rare recipe that I could smell and taste as I read it. I made it for my family tonight. They were wowed. I served it over linguine with torn, toasted French bread to sop the juice. I made one change. I wanted the lemon juice in the marinade. So I put it in with the shrimp marinade and reserved it. When the recipe calls to add the lemon juice, I added the reserve marinade. The whole recipe took about an hour, not 30 minutes. But one of the best.
Is this helpful? 134
Jennie VT
4 years ago
Oh, yum! Made this tonight in about an hour, served with crusty bread and a good pinot noir. Flavors are bold, rich and satisfying, the beans add heft and creaminess and the lemon juice adds a fine note of brightness. I increased the lemon zest to the entire lemon's worth (about a Tablespoon) because I love that flavor and decreased the salt and pepper added to the shrimp to 1/2 teaspoon each, which to my taste was plenty. This is so good, the two of us almost finished it off!
Is this helpful? 124
SM
4 years ago
Delicious and simple, only thing I would change is cooking time of shrimp to 1-2 mins, slightly undercooked. Before adding to sauce. Or even cooking shrimp separately and adding to sauce immediately after cooking for 2-3 mins.
Is this helpful? 120
kmm
4 years ago
A really good recipe! I followed the advice of another cook and added a second can of cannellini beans. I also made a quick stock with the shrimp tails, and supplemented it with a bit of veggie broth to make 2 cups instead of using chicken broth, but otherwise followed the recipe. We loved it, and it came together quickly.
Is this helpful? 93
Lisa
3 years ago
Fast, easy and tasty. A stick-to-your ribs kind of meal (as in very filling). Made for 2 with 1/2 lb. shrimp, 1 can of Great Northern Beans, and 1/2 of a large onion instead of leeks.
Is this helpful? 88
Jill
4 years ago
Excellent and easy. I used fennel instead of leeks because that’s what I had on hand and we love fennel. It worked beautifully. I’ll definitely make this again.
Is this helpful? 86
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