Lemony Shrimp and Bean Stew
Cozy, hearty, but totally healthy, too. This quick and easy stew is a dream for chilly days and busy nights!
Ingredients
- 1 Tablespoon olive oil
- 1 teaspoon fresh lemon zest
- 1 teaspoon paprika sweet or smoked
- 2 garlic cloves minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound large shrimp peeled, deveined, and tails removed
- 4 Tablespoons unsalted butter
- 1 large shallot sliced
- 1 (15 ounce) can Cannellini beans drained and rinsed
- 2 cups chicken, shrimp, or vegetable stock low-sodium recommended
- 2 sprigs fresh rosemary
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon fresh parsley minced
Instructions
- Combine olive oil, lemon zest, paprika, garlic, salt, and pepper in a large bowl. Add shrimp, toss to coat, and set aside.1 Tablespoon olive oil, 1 teaspoon fresh lemon zest, 1 teaspoon paprika, 2 garlic cloves, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 pound large shrimp
- In a large skillet, melt the butter over medium-high heat. When the butter starts to foam, add the shrimp together with all of the seasonings. Cook for 2-3 minutes, stirring once or twice, until the shrimp are opaque on both sides and curl gently. Use tongs or a slotted spoon to transfer shrimp to a plate and set aside.4 Tablespoons unsalted butter
- Add sliced shallot to the pan. Cook for 1-2 minutes, until starting to become tender and translucent.1 large shallot
- Stir in the beans, broth, and the whole sprigs of rosemary. Bring the mixture to a rapid boil, then reduce heat to medium-low and simmer for about 8 minutes, until the beans are tender and the liquid is reduced a bit. Remove the sprigs of rosemary.1 (15 ounce) can Cannellini beans, 2 cups chicken, shrimp, or vegetable stock, 2 sprigs fresh rosemary
- Stir the shrimp and any juices back into the pan, followed by lemon juice and parsley. Season with more salt and pepper to taste. Serve right away with crusty bread, pasta, rice, or veggies as desired.2 Tablespoons fresh lemon juice, 1 Tablespoon fresh parsley
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
Notes
- Variations: Many readers note they like to thicken the broth with a smidge of flour or cornstarch, add extra beans to stretch out the servings, or add red pepper flakes for a little kick!
- Storage: Allow leftovers to cool, then transfer into any airtight container or heavy-duty zip-top bags. Refrigerate for 4-5 days.
- Reheating: Warm portions in the microwave at 50% power (to avoid overcooking the shrimp) or in a small saucepan over medium heat. Stir frequently to ensure even heating, and if the broth thickens more than you like, whisk in a splash of broth or water.
- Recipe: Lightly adapted from the New York Times.
Nutrition Estimate
Calories: 282 kcal, Carbohydrates: 27 g, Protein: 11 g, Fat: 16 g, Saturated Fat: 8 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 0.5 g, Cholesterol: 30 mg, Sodium: 335 mg, Potassium: 642 mg, Fiber: 6 g, Sugar: 1 g, Vitamin A: 683 IU, Vitamin C: 5 mg, Calcium: 95 mg, Iron: 4 mg