Best Lemony Shrimp And Bean Stew Recipes

Lemony Shrimp and Bean Stew image

Provided by Sue Li

Time 30m

Yield 4 servings

Number Of Ingredients 11

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)
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-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)

Steps:

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.

Lemony Shrimp and Bean Stew image

Number Of Ingredients 10

1 teaspoon Lemon zest
2 tablespoons Lemon juice
2 cloves Garlic, grated
3/4 teaspoon Kosher salt and pepper
1 pound Large shrimp, peeled and deveined, tails removed
2 pieces Leeks, large, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2 inch thick
1 can Canellini beans, 15 oz
2 cups Chicken or vegetable stock
1 teaspoon Paprika, sweet or smoked
2 tablespoons Parsley, finely chopped

Steps:

Combine lemon zest, paprika, garlic, salt and 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
Stir pot 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.