Lemony Shrimp and Bean Stew

Name: Lemony Shrimp and Bean Stew
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 teaspoon fresh lemon zest and 2 tablespoons juice; 1 teaspoon sweet or smoked paprika; 2 garlic cloves, grated; Kosher salt and black pepper; 1 pound peeled, deveined large shrimp (tails removed); 3 tablespoons unsalted butter; 1 large onion, chopped; 2 cups dry cannellini beans or other white beans, cooked and drained or 4 (15 ounce) cans, rinsed; 2 cups chicken stock or vegetable stock; 2 tablespoons finely chopped fresh parsley (optional); Toasted bread, for serving (optional)

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

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

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

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

Saved

Ingredients

30 minutes

4 servings

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

Saved

Steps

30 minutes

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.