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Lemony Shrimp and Bean Stew

Shrimp, white beans, lemon, paprika and a mix of aromatics create a hearty, big-flavored stew that is weeknight quick.
Servings 3 to 4 servings, with bread

Ingredients

  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon sweet paprika (see Kitchen Notes)
  • kosher salt and freshly ground black pepper
  • 2 large cloves garlic, minced
  • 1 pound peeled, deveined shrimp, tails removed (see Kitchen Notes)
  • 4 tablespoons unsalted butter
  • 2 large shallots, peeled and roughly chopped (see Kitchen Notes)
  • 1 15-ounce can cannellini or other white beans, drained and rinsed
  • 2 cups reduced-sodium chicken broth
  • chopped chopped parsley (optional)
  • crusty bread or toast for serving (optional)

Instructions

  • Mix the lemon zest, paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper and minced garlic in a medium-sized bowl. Add the shrimp and stir to coat the shrimp with the mixture.
  • Melt butter in a large, heavy pot over medium heat. When it’s foaming, add the shrimp (and any seasonings left in the bowl) and cook, stirring occasionally, until shrimp is pink and starting to curl, 3 or so minutes. Using a slotted spoon, transfer shrimp to a bowl. Set aside.
  • Add shallots to the pot and cook until they’re softened, 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 bowl, and cook for another 2 minutes to warm the shrimp through. Stir in parsley (if using) and lemon juice, and adjust seasonings with salt and pepper. Serve with toasted bread.

Kitchen Notes

Sweet paprika, please. Some recipes say sweet or smoked, or specifically call for smoked paprika. We find that smoked can easily take over a dish. Sweet paprika brings a nice flavor and color to the dish and, depending on your variety, maybe a tiny bit of heat (some paprika is made from dried and ground chili peppers).
Shrimp—don’t go jumbo. Medium-sized shrimp are scaled nicely for spooning up with some beans. If jumbo is all you can get, diners can break them into bites with their spoons. And again, frozen shrimp is fine.
Pick your aromatics. We chose shallots, partly because we like them, partly because we had them on hand. You can also use leeks or onions. The garlic is a must.