Lemony Shrimp and Bean Stew (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound large shrimp, peeled, deveined and tails removed
02 -
1 teaspoon fresh lemon zest
03 -
1 teaspoon paprika (sweet or smoked)
04 -
2 garlic cloves, grated using a microplane
05 -
Kosher salt and black pepper, as needed
06 -
¼ cup unsalted butter (½ stick)
07 -
1 large onion or shallot, finely chopped
08 -
1 (15-ounce) can cannellini beans or other white beans, rinsed
09 -
2 cups chicken stock or vegetable stock
10 -
2 tablespoons fresh lemon juice
11 -
2 cups fresh baby spinach, loosely packed
12 -
2 tablespoons finely chopped fresh parsley (optional)
# Instructions:
01 -
In a medium bowl, combine the fresh lemon zest, paprika, grated garlic, and a generous pinch of kosher salt and black pepper. Add the peeled and deveined shrimp to the bowl and toss until evenly coated with the seasoning mixture.
02 -
In a large pot or Dutch oven, melt the unsalted butter over medium-high heat. Once the butter is foaming, add the seasoned shrimp and cook for 2-3 minutes, stirring occasionally, until pink and just starting to curl. Be careful not to overcook. Using a slotted spoon, transfer the shrimp to a plate and set aside.
03 -
Reduce heat to medium and add the finely chopped onion or shallot to the same pot. Season with a pinch of salt and pepper and cook, stirring occasionally, until softened and lightly browned, about 4-5 minutes.
04 -
Add the rinsed cannellini beans and chicken or vegetable stock to the pot, bringing the mixture to a gentle boil. Reduce heat and let it simmer for 8-10 minutes to allow the flavors to meld together.
05 -
Stir in the fresh baby spinach, cooking until wilted (about 1-2 minutes). Return the cooked shrimp and any accumulated juices from the plate back into the pot. Stir in the fresh lemon juice and chopped fresh parsley. Taste and adjust seasoning with more salt and pepper as needed.
06 -
Ladle the stew into bowls and serve warm with toasted bread on the side for dipping. For an extra flavor boost, drizzle with a little olive oil or sprinkle with red pepper flakes before serving.
# Notes:
01 -
For the best flavor, use fresh shrimp rather than pre-cooked frozen shrimp.
02 -
The stew can be made with either sweet or smoked paprika, depending on your preference for a sweeter or smokier flavor profile.
03 -
Leftovers keep well in the refrigerator for up to 3 days but are not recommended for freezing.