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.

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!

Delicious, and so easy. I made it per the recipe, but for 2 servings. Loved making it all in one pot. I do feel a bit guilty having made this delicious dish while my husband is away on business. I am thoroughly enjoying solo with crusty bread. I will definitely make again.

Had to try with almost 12,000 five star reviews.Followed recipe EXACTLY. Wow, Super delicious!

Careful with the paprika leftover in the pan. It’ll burn quickly once onions are in pan. Makes soup darker than pictured.

Followed recipe as written. Served it in a bowl over rice. So very tasty. A big winner.

wow. delicious. I tend to avoid beans--not usually a fan--but something about this recipe just looked good. I gave it a try and it is seriously so yummy. Fresh and filling but light.

Deelish. Did 12 shrimp for two of us, full marinate, broth, 1 can of great northern beans. Used less butter - butter & olive oil combo. Added more garlic when sautéing onion (had no leeks in house) & some crushed red peppers. Added bit of white wine when onions almost done. I had no greens to add but spinach, kale,etc would be great. Smoked paprika a must in the marinade. Had garlic toasted bread on the side.

I was impressed with the # of 5 star ratings and tried on a week night it was phenomenal! Our family loves soups and so I think I would double the water in this to make it a little more soupy. If you don't have shrimp it would be delicious with or without. Enjoy!

Fantastic! Quick, easy, and really delicious! I might add more liquid next time for a more soupy consistency, or serve it over pasta or rice. I added a handful of greens, but other than that, stuck to the recipe.

Delicious. Doubled cannellini beans. Otherwise as suggested. Next time with shrimp I’ll use a veggie stock. Chicken was a bit overpowering for shrimp for me. But fish stock would be too fishy. I used the chilled down over white bean stew (having picked out all the prawns!) as a cold salad as a side salad for avocado on grilled ciabatta. Delicious. I’m more likely to create the base with all the spices and lemon juice that went into the marinade and add my protein of choice on the day.

Follow Randy's tips to add shrimp at the end. Used 1/4 stick butter and sweet onion.

Wow! So delicious and easy. Cooked almost as specified but added a dash of tamari with beans to add a bit more umami and depth. Definitely will be on repeat.

Used 1/2 pound of shrimp and half as much lemon juice at the end. Everything else stayed the same, including the marinade. It was perfect for 2 people.

Easy and delicious. Don’t know what the worry is about overcooking the shrimp. They cook only a few minutes at the beginning and are not really marinated, and then added just to warm after. The only thing I adjusted was using half butter and half olive oil for some less cholesterol. In general I always wish recipes would say how much of something rather than 2 large leeks, is that 3, 4, 5 cups? Leeks vary.