Lemony Shrimp and Bean Stew

Name: Lemony Shrimp and Bean Stew
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 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)

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(18,445)
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.

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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)

Ingredient Substitution Guide

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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.

Ratings

5 out of 5

18,445 user ratings

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Comments

Randy5 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.

Mimi5 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.

andrea4 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.

Treeda1 day ago

This is wonderful. It's going into our rotation. I've made it twice and after making it exactly as written the first time, I decided it needed 2 cans of beans for 1 lb of shrimp so made it like that the 2nd time. I prefer it with additional beans, but add a bit more broth. Then, the second time, I only realized after starting that I was out of both chicken and vegetable stock so I used miso instead. Perfect.

Portland2 days ago

I made this as written but will not make this again. There are far better recipes with beans on NYT Cooking. The one slight change was to hold the shrimp until the very end. If I had not, it would have been rubber.

Tricia3 days ago

so simply and yet simply delicious!

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