Lemony Shrimp and Bean Stew Recipe (2024)

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Cooking Notes

Randy

@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.

Mimi

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.

andrea

Made this exactly according to the recipe and it may be the best thing I ever cooked in my life — I’m 71.

Natalie

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.

fill my grave with this stew

i'm going to be real, i eat this whole thing in one meal.

Michael

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 ....

Shelley

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.

Sanjay

My wife and I loved this. Thinking of swapping in shallots for leeks next time to speed up the prep.

Jeff Mullen, Ohio

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.

Jennie VT

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!

SM

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.

kmm

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.

Lisa

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.

Jill

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.

jd

So good. Followed recipe closely. Leeks are amazing. Used 1/2 sweet & 1/2 smoked paprika

JJ

made as described in recipe. Disappointing.....

Karen M_F

I made this the other night and used a homemade shrimp broth for the liquid. I also added pre-cooked, and cut asparagus to the final presentation. It gave it more color and a delicious flavor with the lemon. I will definitely make this again.

PM

I made this last night and it was so delicious I wanted to lick the bowl. I did throw in some kale and I used a Vidalia onion in place of the leeks - although I love leeks but didn't have one on hand. Made it exactly like the recipe. It was fast and easy.

Lissabw

This was delicious and really easy to make. The prep does add some time but the actual cooking is quick and easy. We, my husband and I, loved this so much it will become a regular at our table.

Cynthia

I only had one leek so I added that leek and some kale. Worked great! Will be making this again.

Lolllee

This was suprisingly good as written however we found it just a little bland. I added white wine and a little red pepper flakes and garlic and onion powder for more flavor. I doubled the beans and simmered for 10 minutes as directed which made it thicken up nicely. I added spinach as some reviewers advised amd we enjoyed the addition. I served it with french bread. It was very good. We'll make again.

Mel

My husband and I loved this soooo much. Added a second can of beans, some crushed red pepper, a large handful of spinach, and briefly sautéed the marinated shrimp AFTER beans had cooked then added for a brief low heat meet cute with them.

Phil Downey

It does not need the second round of salt and pepper. The mix on the shrimp adds plenty of salt and pep to the broth.

Amy

I’ve been trying to find ways to like shrimp, because it’s so healthy and quick. Oddball though it might make me, I really dislike shrimp. I enjoyed this recipe. I loved everything except the shrimp, but the shrimp was actually okay. I didn’t hate it or feel like I was forcing myself to eat somethingI really didn’t want to. I know this might seem like a weird note from someone who rated the recipe 5 stars, but it’s extremely high praise from me!

Patience Blythe

I found this recipe to be a bit unexciting - I like all of the ingredients and even added some chili flakes but I don't think I will probably make it again. Maybe? It is like it is missing something

marc

This was really, really good. I was a little concerned about how to handle the leeks because I don’t usually cook with them but I just followed the directions and they came out perfectly. I thought the broth was a little thin so I added a bit of cornstarch which definitely provided a more stew-like consistency. And I served it over white rice. As good as it was I’m betting it’s even better the second day after the ingredients infuse the beans and shrimp a bit more.

Kathryn

Just made this…from start to serving less than 30 minutes and followed recipe. Used chives because that’s what I had versus parsley. Defrosted shrimp the day before in the refrigerator. Easy and delicious …the sum of the parts dish. Leftovers tomorrow for lunch with more lemon.

Tim

Terrific, simple, speedy recipe. I had six guests, so I doubled everything but the leeks and the parsley (I upped those a bit but hardly doubled). I only had jumbo shrimp, but they cooked in the same amount of time, albeit in two batches. (In hindsight, I should have cut them in half, but they cooked well regardless and they were easier to fish out of the butter whole). If I make this again, I'll reduce the zest and the juice a bit as some felt the zing overwhelmed the sauce and shrimp.

RJ New Hampshire

I marinated the shrimp while everything else cooked and added it at the end to prevent overcooking. I also used half cannelini beans and half butter beans as that's what I had on hand. Also added a pinch of red pepper flakes which imparted a nice zing with the lemon. Excellent with asparagus!

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Lemony Shrimp and Bean Stew Recipe (2024)
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