Imagine the ocean’s bounty mingling with garden treasures, all in a bubbling pot that sings of warmth and comfort. This shrimp and white bean stew is like a cozy sweater on a crisp autumn day, hugging you with every spoonful. I still remember the first time I made it—on a whim after a long day—and it was as if the world slowed down just to savor each bite.
Steps
- In a medium bowl, mix together the lemon zest, paprika, grated garlic, salt, and pepper. Add the shrimp to the bowl and toss them until well-coated with the spice mixture.
- Melt the butter in a large pot over medium-high heat. Add the shrimp and cook, stirring occasionally, until they turn pink and start to curl, about 2 to 3 minutes. Remove the shrimp from the pot using a slotted spoon and set aside on a plate.
- In the same pot, add the leeks and season with salt and pepper. Cook over medium heat, stirring occasionally, until the leeks are soft and lightly browned around the edges, about 4 to 5 minutes.
- Stir in the rinsed beans and chicken stock, then bring the mixture to a boil over high heat. Reduce the heat and let it simmer for 8 to 10 minutes to blend the flavors.
- Return the cooked shrimp and any juices from the plate to the pot. Stir in the chopped parsley and lemon juice, adjusting the seasoning with salt and pepper as needed. Serve the stew with toasted bread if desired.
Ingredients
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon sweet or smoked paprika
- 2 garlic cloves, grated
- Kosher salt
- Black pepper
- 1 pound large shrimp, peeled and deveined, tails removed
- 4 tablespoons unsalted butter (½ stick)
- 2 large leeks, trimmed and sliced (or 1 large onion, minced)
- 1 (15-ounce) can cannellini beans or other white beans, rinsed
- 2 cups chicken or vegetable stock
- 2 tablespoons finely chopped fresh parsley (optional)
- Toasted bread for serving (optional)
Nutritional Values
Nutritional values for the entire recipe: 1780 calories; 60 grams fat; 32 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 176 grams carbohydrates; 28 grams dietary fiber; 20 grams sugars; 144 grams protein; 4000 milligrams sodium.
FAQ
- Can I substitute the shrimp with another type of seafood?
- Yes, you can replace shrimp with an equal quantity of flaky white fish or seared scallops for a different yet delicious twist.
- What can I serve with this shrimp and bean stew?
- This stew pairs well with toasted bread. You can also enhance the meal by adding butter and serving it over cooked spaghetti or rigatoni.
- Is it possible to prepare parts of this dish in advance?
- Certainly, you can prepare the marinade and the leek and bean stew ahead of time and store them in the refrigerator. Just before serving, marinate and sauté the shrimp, then add them to the reheated stew.
- What can I use if I have a dairy allergy?
- You can substitute the butter with olive oil and still achieve a fantastic flavor. Adding greens like lacinato kale can also enhance the dish.
- How can I make a homemade shrimp stock?
- To make a shrimp stock, sauté shrimp shells in vegetable oil, add dry white wine, water, celery leaves, and lemon peel, then simmer and strain the mixture to use in place of chicken stock.
Tips
- To ensure the shrimp remain tender and flavorful, prepare the marinade and leek and bean stew in advance, but avoid adding the shrimp until just before serving. When ready to serve, quickly marinate and sauté the shrimp until they turn pink, then add them to the reheated stew.
- Consider making a homemade shrimp stock for added depth of flavor. Sauté the shrimp shells in a bit of vegetable oil, add white wine, water, celery leaves, and lemon peel, and simmer for 10 minutes. Strain and use this stock in place of chicken stock.
- If you have a dairy allergy, substitute the butter with olive oil. This will still result in a delicious dish, and you can enhance it by adding greens such as lacinato kale.
- Be cautious with salt; season sparingly, especially when preparing the shrimp rub and stew. Adding too much salt can overwhelm the delicate flavors of the dish.
Equipment
- Slotted Spoon – Useful for transferring the shrimp from the pot without taking the liquid.
- Zester or Microplane – For zesting the lemon.
- Large Pot – If someone doesn’t already have a large pot suitable for making stews, they might need to purchase one.
