Lemony Shrimp and Bean Stew Recipe (2024)

@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.

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.

Lovely! I traded shallots for leeks and added a bag of spinach for more greens. Served with some garlic naan on the side.

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

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.

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

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 ....

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.

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

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.

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!

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.

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.

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.

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.

I think carb value is off. Looks like calculation based on two servings

This is such a delicious dish (and it's quick and easy)! I definitely recommend using smoked paprika as it gave it a depth of flavor I don't think would be achieved with sweet. This will be in regular rotation at my house.

Made exactly as written except took the extra step of making stock from the shrimp heads and tails. Adult son with large appetite announced he was stopping by so quickly pivoted to make a simple oven risotto for more bulk and it complemented the meal wonderfully. We all loved and I will add this to our rotation.

Delicious. Made pretty much as written. Added fennel and spinach and served over a little pasta. A keeper.

Excellent! Next time I will omit the paprika as it overpowers the flavors. I used the shrimp shells with vegetable broth - simmer together for a few minutes to infuse shrimp flavor. And 1/4 white wine after finishing the leeks was a good add. Finally, had this with a Chateauneuf du Pape Blanc and it was fabulous!

It’s a winner. Make extra ‘cos three people would clear this up easy. Need some (garlic) bread to accompany and soak up the broth.

Great recipe!

Fantastic recipe. Made with Jovial Cannellini beans from a jar - so much better than beans from a tin can!! Re-think your beans! As recommended by others, we used a separate fry pan to cook the shrimp at the end and added to the stew. Added a pinch of red pepper flakes in Step 1 to marinate the shrimp.

One of the best things I’ve ever eaten… I also added about a tablespoon of recao and fresh squid (tentacles and tubes). Will double the amount of cannelinni beans next time. Used high quality smoked paprika.

Very tasty. Would be nicer with roast chicken thighs instead of shrimp. Added some crumbled feta on top and that was delicious!

Delicious. Doubled everything but the butter and used only 1 very large leek since my kids are averse to anything that looks like an onion. Marinated the shrimp for about 2 hours and did not cook them first, just tossed them into the stew and simmered until the shrimp were cooked. Much easier and I don’t think it lost anything. Served over pasta, but am wondering it it might be better over polenta? Even my onion-averse kids ate it up!

Easy and delicious, but too soupy. Could use a bit more herbs, maybe tarragon?

Loved this recipe. Doubled it and followed everything. Everyone adored this VERY EASY recipe. Will certainly make again.

We made this last night for dinner. Amazing! And I dehydrated the leek tops (dark part) to grind up for an herbal addition to things. "Leek Dust"

This was so good!! I reduced the broth to 3/4c and we ate it over thin spaghetti. Will definitely go in the weeknight rotation!