Lemony Shrimp and Bean Stew

Ricardo
Ricardo @tallcook
Manhattan, New York, United States

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.

#GlobalApron #soup #supper #dinner #lunch

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.

#GlobalApron #soup #supper #dinner #lunch

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Ingredients

30 minutes
4 servings
  1. 1 teaspoonfresh lemon zest and 2 tablespoons juice
  2. 1 teaspoonsweet or smoked paprika
  3. 2garlic cloves, grated
  4. Kosher salt and black pepper
  5. 1 poundpeeled, deveined large shrimp (tails removed)
  6. 3 tablespoonsunsalted butter
  7. 1large onion, chopped
  8. 2 cupsdry cannellini beans or other white beans, cooked and drained or 4 (15 ounce) cans, rinsed
  9. 2 cupschicken stock or vegetable stock
  10. 2 tablespoonsfinely chopped fresh parsley (optional)
  11. Toasted bread, for serving (optional)

Cooking Instructions

30 minutes
  1. 1

    Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

  2. 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. 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. 4

    Add parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

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Ricardo
Ricardo @tallcook
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Manhattan, New York, United States
My mother was a very good home cook, which made me appreciate homemade food to this day.
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