Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Lemony Shrimp and Bean Stew

 A quick, comforting stew of tender shrimp, creamy white beans and softened leeks in a buttery broth brightened with fresh lemon. Paprika and garlic add warmth and depth, while parsley and lemon juice added at the end keep the finished dish fresh and lively. Serve with toasted crusty bread for an easy weeknight dinner.

Lemony Shrimp and Bean Stew

Servings: 4
Prep Time: About 10 minutes
Cook Time: About 20 minutes
Total Time: About 30 minutes

Ingredients:

  • 1 teaspoon finely grated fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sweet or smoked paprika
  • 2 garlic cloves, finely grated
  • ¾ teaspoon kosher salt, plus more to taste
  • ¾ teaspoon freshly ground black pepper, plus more to taste
  • 1 pound large shrimp, peeled and deveined, tails removed
  • 4 tablespoons unsalted butter
  • 2 large leeks, white and light-green parts, halved lengthwise and sliced crosswise about ½-inch thick
  • 1 (15-ounce) can cannellini beans or other white beans, drained and rinsed
  • 2 cups chicken or vegetable broth
  • 2 tablespoons finely chopped fresh parsley, optional
  • Toasted crusty bread, for serving

Instructions:

  1. In a medium bowl, combine the lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon black pepper. Add the shrimp and toss until evenly coated.
  2. Melt the butter in a large pot or Dutch oven over medium-high heat. Once the butter is hot and foaming, add the shrimp. Cook, stirring occasionally, for 2–3 minutes, just until the shrimp turn pink and begin to curl. Transfer the shrimp to a plate with a slotted spoon and set aside.
  3. Reduce the heat to medium. Add the leeks to the butter remaining in the pot and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until tender and beginning to brown around the edges.
  4. Add the cannellini beans and broth. Increase the heat and bring to a boil, then reduce to a gentle simmer. Cook for 8–10 minutes to allow the beans to become tender and the flavors to come together.
  5. Return the shrimp and any accumulated juices to the pot. Add the parsley and lemon juice and stir gently just until the shrimp are warmed through.
  6. Taste and adjust with additional salt, pepper or lemon juice as desired.
  7. Ladle into shallow bowls and serve with toasted crusty bread.

Tip:

Be careful not to overcook the shrimp during the initial sauté. They only need to turn pink and begin curling; they’ll finish cooking when returned to the hot stew.

For a slightly richer finish, drizzle the individual servings with a little good-quality extra-virgin olive oil.

Source: Adapted from Sue Li, Lemony Shrimp and Bean Stew, NYT Cooking.