Lemony Shrimp and Bean Stew

Sue Li published this recipe in The New York Times years ago and it has become one of the most popular among its readers. It’s quick, forgiving, and delicious.
Lemony Shrimp and Bean Stew
Sue Li published this recipe in The New York Times years ago and it has become one of the most popular among its readers. It’s quick, forgiving, and delicious.
Cooking Instructions
- 1
Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
- 2
In a large pot, 2 tablespoons butter over medium eat. Add onions, season with salt and pepper, and cook over medium until onions are soft and starting to brown on the edges, 10 to 12 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes.
- 3
In a pan melt 1 tablespoon butter and, when foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Incorporate shrimp and any juices to the stew.
- 4
Add parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
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