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 felt like the broth needed a kick of flavor. 1/2 tsp of Red chili flakes did the trick. Portion size realistically only fed two people. Next time I'll double the broth & add an extra can of beans. Fantastic soup!

I made sure to sear the shrimp very briefly, about one minute, then pulled them out while I cooked the vegetables in that yummy spicy sauce.(I felt it was important for the shrimp to hang out, coated in the spice mix). I added a chopped fennel bulb, which went well with the leeks and other flavors. I accidentally added the lemon juice to the marinade and I had a couple tablespoons extra lemon juice and added that at the end with the chopped parsley. It was delicious!

We took the advice of other comments and made the following changes to this recipe: 1) We used 2 cans of drained beans and felt that was just right. 2) We added the shrimp to the beans and sauce as the last step. 3) We made homemade shrimp broth by purchasing deveined, frozen easy-peel shrimp. We peeled the shrimp and added the peels and the juice from the shrimp bag to homemade salt-free vegetable broth, then simmered and added salt to taste and used that. Yum!

Easy and delicious! Will be a week night staple.

The smokey spice flavor along with lemon is fantastic. Urfa Biber Pepper spice in hand with the smoked paparika adds some heat and depth.

Swapped butter for extra virgin olive oil. Used three leeks. Mucked up and added lemon juice to prawns right at the start, but didn't seem to matter. Served with quinoa. Lush.

Followed the recipe and used fresh ingredients. Maybe the shrimp were bad?

I’ve made this twice, following the recipe exactly. It’s wonderful. I can’t recommend it enough.

Delicious and easy. Always a big hit.

I like to double the broth and lemon (both juice and zest) and make a soup out of it.

Sooooo delicious! I added a handful of torn spinach to the individual serving bowls before ladling in the stew; the spinach wilted and was perfect. Agree with past comments - used 2 cans of beans for more heft.

Four years later and I still love this recipe. I use frozen Argentinian red shrimp - already peeled. I always have the shrimp in the freezer and almost always have leeks somewhere in my veggie drawer.

Used two cans of cannellini beans and a two-pound bag of frozen shrimp. Made enough stew for leftovers. So darn tasty, can't wait to make it again!

If you have the luxury, prep dried beans instead of using canned, e.g. Marcella Hazan beans. Just soak in water and gently cook til tender and use instead of the canned. One pound dried will give you enough for two recipes. Appreciate the suggestion to glean flavor from the shrimp shells!

Absolutely delicious. I did add some red pepper flakes when I added the beans and broth. I will definitely make it again and again.