![Maple-Baked Salmon](https://static01.nyt.com/images/2021/12/14/dining/11Salmonrex-copy/merlin_180930006_d41e5468-49f7-4034-a367-fd2c8edcb6d8-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Lemony Shrimp and Bean Stew
![Lemony Shrimp and Bean Stew](https://static01.nyt.com/images/2020/08/09/dining/sl-shrimp-and-bean/sl-shrimp-and-bean-articleLarge-v2.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 1teaspoon fresh lemon zest and 2 tablespoons juice
- 1teaspoon sweet or smoked paprika
- 2garlic cloves, grated
- Kosher salt and black pepper
- 1pound peeled, deveined large shrimp (tails removed)
- 4tablespoons unsalted butter (½ stick)
- 2large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
- 1(15-ounce) can cannellini beans or other white beans, rinsed
- 2cups chicken stock or vegetable stock
- 2tablespoons finely chopped fresh parsley (optional)
- Toasted bread, for serving (optional)
Preparation
- Step 1
Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
- Step 2
In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
- Step 3
Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
Private Notes
Cooking Notes
@Cassie: Shrimp will turn rubbery and flavorless if cooked ahead and reheated...not good. To make ahead: Make marinade but DO NOT add the shrimp. Make the leek & bean stew. Both can be done ahead and held in the refrigerator (cooled & covered) without deteriorating. Just before serving, reheat the stew, marinate the shrimp, saute the shrimp in butter just until they turn pink and then add them to the stew. The shrimp will be tender and the stew will be perfect.
Make a quick shrimp stock with shrimp shells to use in place of chicken stock: 1TBS veg oil warmed in pan, add shells and sauté for 3 min. Add 1/4C dry white wine and 1 3/4 water to pan with celery leaves and lemon peel if you have. Simmer for 10 min. Drain through sieve into pan with leeks and beans.
Made this exactly according to the recipe and it may be the best thing I ever cooked in my life — I’m 71.
Lovely! I traded shallots for leeks and added a bag of spinach for more greens. Served with some garlic naan on the side.
i'm going to be real, i eat this whole thing in one meal.
This was really quick and delicious, but next time I would use slightly less shrimp, more beans, and more broth. I used a half of an onion instead of leeks because that is what I had on hand and it tasted great.
I wonder if adding a bit of white wine and letting it cook down before adding the broth would add a nice flavor to it ....
This was easy to prepare as a week night meal and quite delicious. I followed the recipe as written except that I used about 5-6 cloves of garlic. My husband felt it needed more beans, so next time I make it, I will use two cans. I sautéed the shrimp in two batches to avoid overcrowding the pan. I also made some penne rigate as I thought rigatoni is too large. The rigate was the perfect size and a good addition to add some heft for those wanting a heavier meal. Definitely a keeper.
My wife and I loved this. Thinking of swapping in shallots for leeks next time to speed up the prep.
This is the rare recipe that I could smell and taste as I read it. I made it for my family tonight. They were wowed. I served it over linguine with torn, toasted French bread to sop the juice. I made one change. I wanted the lemon juice in the marinade. So I put it in with the shrimp marinade and reserved it. When the recipe calls to add the lemon juice, I added the reserve marinade. The whole recipe took about an hour, not 30 minutes. But one of the best.
Oh, yum! Made this tonight in about an hour, served with crusty bread and a good pinot noir. Flavors are bold, rich and satisfying, the beans add heft and creaminess and the lemon juice adds a fine note of brightness. I increased the lemon zest to the entire lemon's worth (about a Tablespoon) because I love that flavor and decreased the salt and pepper added to the shrimp to 1/2 teaspoon each, which to my taste was plenty. This is so good, the two of us almost finished it off!
Delicious and simple, only thing I would change is cooking time of shrimp to 1-2 mins, slightly undercooked. Before adding to sauce. Or even cooking shrimp separately and adding to sauce immediately after cooking for 2-3 mins.
A really good recipe! I followed the advice of another cook and added a second can of cannellini beans. I also made a quick stock with the shrimp tails, and supplemented it with a bit of veggie broth to make 2 cups instead of using chicken broth, but otherwise followed the recipe. We loved it, and it came together quickly.
Fast, easy and tasty. A stick-to-your ribs kind of meal (as in very filling). Made for 2 with 1/2 lb. shrimp, 1 can of Great Northern Beans, and 1/2 of a large onion instead of leeks.
Excellent and easy. I used fennel instead of leeks because that’s what I had on hand and we love fennel. It worked beautifully. I’ll definitely make this again.
This could be a delicious recipe if you cut back on the salt. Will make again, perhaps with white fish.
This was not good at all. The lemon overpowered the paprika. As it also did do with settle taste of the leeks. All of the ingredients felt thrown together but did not taste harmonious in any way. Felt like a total waste.
I subbed shallots for leeks (don’t have any) added a heaping TB of Gochugaru to add some sweet pepper heat to the shrimp (great add for a spice guy), used organic butter beans with the liquid, a full jar of capers (which I fried with the shallots) and 1/2 pound of cooked organic steel cut Italian penne with a cup of pasta water. Topped with some finely chopped parsley from local outstanding Mideast market, grated Parmesan, extra lemon juice, pepper and a little EVVO. Didn’t need any bread….wow!
I've had this on my summer "cook this again" list all summer. With this week's beautiful farmer's market leeks, I knew today would be the day. I boiled the tops of the leeks and the shrimp shells to make the broth. Served over pasta with a side of corn on the cob. A slice of crusty bread to soak up the juices. Delicious!
My recommendation is to add about 1/2 a teaspoon of red pepper flakes when you add the beans and broth. It helps balance the flavors so that you’re getting more than straight lemon. Also, the first time that I made this, I only let the beans and broth simmer with the onion for eight minutes, and the second time when I did 10 minutes it was way better.
Spectacular last night for a dinner party of 6. Made easy shrimp stock from the shells and a few more in the freezer. Started with 6 cups of water and cooked until there were about 3 cups left--it took about 45 mins on simmer, with no lid. (Add 2 stalks celery, onion, peppercorn, lemon zest, thyme and bay leaf, wine) Late summer addition was kernels from 2 ears of corn and a pint of roasted red cherry tomatoes (in the oven at 325 for approx 25 mins). Served with bread and salad.
Perfect
Quick lunch but needs the second can of beans.
I substituted olive and avocado oil for the butter and used a seafood mix of haddock, scallops and squid instead of shrimp. Absolutely delicious!
I made this as per the recipe except probably added 2 tsp of lemon zest and more lemon juice at the end. I did use smoked paprika as I like that tastes. I served it over brown rice.
Really, really good. Try black-eyed peas in place of cannelloni beans. Equally delicious, if not more so. Most any type of bean will probably work.
Everyone liked. Added a bag of fresh spinach at end. Will double next time to serve four.
This was amazing! I’m considering making it without the shrimp and the addition of greens. Definitely a keeper!
This is so yummy and so easy. And it satisfies my very NOT vegetarian husband as well as my pescatarian son and his wife. I usually up the amount of garlic and chop 3-4 stalks of celery (with lots of celery leaves), shallots, and if I have it on hand, some red bell pepper too. I like to use fresh ground white pepper and also use some clam juice in place of 1/2 of the chicken or veg stock. Depending on time, I’ve poached the shrimp separately with a little butter and white wine.
Absolutely perfect as is! I couldn’t waste the luscious sauce so I served it over trofie pasta! Will definitely make it again!
Advertisement