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Lemony Shrimp and Bean Stew

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Pixicook editorial team

A bright and savory stew featuring shrimp, leeks, and white beans with a hint of lemon.

Ingredients for Lemony Shrimp and Bean Stew

units in
USchevron
serves
4 peoplechevron

Fresh Lemon Zest, zested

teaspoons

Lemon Juice, freshly squeezed

tablespoons

Paprika, sweet or smoked

teaspoons

Garlic, grated

cloves

Kosher Salt

teaspoons

Black Pepper, freshly ground

teaspoons

Large Shrimp, peeled and deveined, tails removed

0 lb

Unsalted Butter

tablespoons

Large Leeks, trimmed, halved lengthwise, sliced crosswise 1/2-inch thick

each

Cannellini Beans, rinsed

0 oz

Flat Leaf Parsley, finely chopped

tablespoons

Toasted Bread, for serving

to taste

How to Make Lemony Shrimp and Bean Stew

1. Combine Lemon Zest, Paprika, and Garlic

Combine the lemon zest, paprika, and grated garlic in a medium bowl. Season with 3/4 teaspoon of kosher salt and 3/4 teaspoon of black pepper. Toss the shrimp to coat evenly.

2. Cook Seasoned Shrimp

Melt the butter in a large pot over medium heat. Add the seasoned shrimp and cook for about 2 to 3 minutes, until they turn pink and start to curl. Use a slotted spoon to transfer the shrimp to a plate and set aside.

3. Cook Leeks

In the same pot, add the sliced leeks. Season with a pinch of salt and pepper. Cook for about 4 to 5 minutes, stirring occasionally, until they become soft and start to brown.

4. Simmer Beans and Stock

Add the rinsed cannellini beans and chicken stock to the pot. Bring to a boil, then reduce the heat and let it simmer for about 8 to 10 minutes.

5. Add Shrimp and Finish Stew

Stir in the reserved shrimp along with any juices, parsley, and lemon juice. Season with salt and black pepper to taste.

6. Serve

Serve the stew hot, with toasted bread on the side if desired.

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