Lemony Shrimp and Bean Stew
A simple lemony shrimp and bean stew that blends the flavors of shrimp and beans into a Mediterranean-inspired one-pot meal. Ready in just 30 minutes, it’s comforting, nutritious, and perfect for busy weeknights.
Ingredients
- 1 lb peeled and deveined shrimp
- 2 cans 15 oz butter beans, drained and rinsed
- 2 cups reduced-sodium chicken stock
- 4 tbsp unsalted butter
- Kosher salt to taste
- Black pepper to taste
- 1 lemon zest and juice
- 2 cloves garlic minced
- 1 shallot minced
- 1 tsp sweet paprika
- 3 tbsp olive oil for sautéing
- 1 leek sliced
- 1 fennel bulb sliced
Instructions
- In a medium bowl, mix lemon zest, paprika, garlic, salt, and pepper. Coat the shrimp with this mixture.
- Heat a large pot over medium-high heat. Add butter and allow it to foam.
- Add the shrimp to the pot and cook for 2-3 minutes until pink and curled. Remove shrimp and set aside.
- In the same pot, sauté leeks and fennel in olive oil for 5-7 minutes.
- Add the white beans and chicken stock, bring to a boil, then reduce and simmer for 8-10 minutes.
- Return shrimp to the pot, mixing gently. Cook for an additional 1-2 minutes to combine the flavors.
- Adjust seasoning with lemon juice, salt, and pepper to taste. Serve with crusty bread or quinoa.
Notes
- For richer flavor, use homemade shrimp stock.
- Shrimp cook quickly, so be careful not to overcook them.
- To make this dish ahead, prepare the broth and beans in advance, adding shrimp just before serving.