Lemony Shrimp and Bean Stew
A comforting yet refined dish, this Lemony Shrimp and Bean Stew brings vibrant flavors and hearty ingredients to your table in no time. Perfect for weeknights or casual gatherings, it combines zesty citrus, buttery shrimp, and tender beans for a delightful meal.
The versatility of this recipe is its charm. Swap shrimp for flaky white fish or seared scallops, or transform it into a pasta-based feast. With minimal prep and pantry staples, you’ll have a dish that impresses with ease.
Serve it simply with toasted bread to soak up the rich broth or add a drizzle of your finest olive oil for an extra touch of luxury. This stew proves that elegance can be effortless.
Lemony Shrimp and Bean Stew: Key Ingredients
- Shrimp – The star of the dish, offering tender, juicy bites that soak up the stew’s vibrant, buttery broth.
- Leeks – These mellow alliums lend a subtle sweetness and depth, balancing the stew’s tangy and savory elements.
- Cannellini Beans – Creamy and hearty, they provide texture and make the dish wonderfully satisfying.
- Lemon Zest and Juice – Bright and zesty, these ingredients elevate the flavor, adding a fresh, citrusy finish.
- Butter – Rich and velvety, it enhances the broth, tying together the flavors with indulgent warmth.
Recipe Tips for Lemony Shrimp and Bean Stew
- Maximize Flavor with Fresh Ingredients
Use fresh lemon zest and juice for the brightest citrus notes, and opt for high-quality butter and olive oil to enhance the richness of the stew. Fresh shrimp will elevate the dish, but frozen shrimp can also work—just ensure they are properly thawed and patted dry to avoid excess water diluting the flavors. - Customize the Protein
If shrimp isn’t your preference, substitute it with flaky white fish, like cod or halibut, for a delicate, melt-in-your-mouth alternative. Alternatively, seared scallops add a touch of luxury, while maintaining the recipe’s elegant feel. - Perfect the Leeks
Take your time cooking the leeks until they soften and begin to caramelize. This step develops a deep, sweet flavor that forms the foundation of the dish. Be sure to rinse the leeks thoroughly to remove any trapped grit before slicing.
What to Serve with Lemony Shrimp and Bean Stew
- Toasted Artisan Bread
A crusty loaf of sourdough or ciabatta is the perfect accompaniment. Toast the slices and drizzle them with olive oil to scoop up the rich, buttery broth. - Light Green Salad
A crisp salad with arugula, spinach, or mixed greens tossed in a lemon vinaigrette complements the stew’s citrusy notes and adds a refreshing contrast to the dish’s richness. - Garlic Butter Pasta
Toss spaghetti or rigatoni in garlic butter or olive oil, and serve alongside the stew to stretch it into a heartier meal for larger gatherings.
FAQ
1. Can I make this recipe ahead of time?
Yes! While the shrimp is best cooked fresh to preserve its tender texture, the broth and leeks can be prepared a day in advance. Simply reheat and add the shrimp just before serving.
2. Can I use canned beans other than cannellini?
Absolutely! Great Northern beans or navy beans work well as substitutes, offering a similarly creamy texture and mild flavor.
3. How can I make this stew dairy-free?
Replace the butter with a good-quality olive oil or vegan butter. The flavor will still be rich and satisfying without compromising the dish’s integrity.
4. What wine pairs well with this stew?
A chilled Sauvignon Blanc or a dry Chardonnay pairs beautifully, complementing the lemony, buttery flavors of the stew without overpowering the delicate shrimp.
Lemony Shrimp and Bean Stew
Ingredients
- Yield: 4 servings
- 1 pound large shrimp peeled, deveined, and tails removed
- 4 tablespoons unsalted butter ½ stick
- 2 large leeks halved lengthwise and sliced into ½-inch thick pieces (white and light green parts only) or 1 large onion, minced
- 1 15-ounce can cannellini beans, rinsed
- 2 cups chicken stock or vegetable stock
- 1 teaspoon lemon zest and 2 tablespoons fresh lemon juice
- 1 teaspoon sweet or smoked paprika
- 2 garlic cloves finely grated
- 2 tablespoons finely chopped fresh parsley optional
- Kosher salt and freshly ground black pepper to taste
- Toasted bread for serving optional
Instructions
- Marinate the Shrimp
- In a medium-sized bowl, combine the lemon zest, paprika, grated garlic, ¾ teaspoon of salt, and ¾ teaspoon of pepper. Add the shrimp and toss thoroughly to coat.
- Sauté the Shrimp
- Heat the butter in a large pot over medium-high heat until it begins to foam. Add the shrimp, cooking and stirring occasionally until they turn pink and start to curl, about 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside.
- Prepare the Base
- Reduce the heat to medium and add the leeks to the same pot. Season with salt and pepper, then cook, stirring occasionally, until the leeks soften and develop a slight golden hue at the edges, approximately 4 to 5 minutes.
- Assemble the Stew
- Stir in the cannellini beans and stock, bringing the mixture to a boil over high heat. Reduce the heat to a simmer and let it cook for 8 to 10 minutes. Return the cooked shrimp to the pot, along with any accumulated juices from the plate. Incorporate the lemon juice and parsley, then season to taste with additional salt and pepper if needed.
- Serve
- Ladle the stew into bowls and serve with toasted bread on the side, if desired.
