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Lemony Shrimp and White Bean Stew

Lemony Shrimp, Leek, and White Bean Stew

Course Main Course, Seafood
Cuisine American
Keyword Shrimp and White Bean Stew
Servings 4
Author Jane, adapted from Sue Li, "The New York Times"


  • 1 teaspoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon sweet paprika
  • 1/4 teaspoon Piment Espelette chilli pepper
  • 2 cloves garlic, pressed
  • Kosher salt and freshly ground black pepper
  • 1 lb. large shrimp, deveined and peeled (tails removed)
  • 4 tablespoons unsalted butter
  • 4 small leeks, trimmed, white and light green part only, sliced thinly crosswise
  • 1 15 oz. can cannellini beans, drained and rinsed
  • 2 cups chicken broth
  • 2 tablespoons parsley, finely chopped
  • Ciabatta for serving


  • In a medium bowl combine the lemon zest, paprika, Piment d'Espelette chilli pepper, garlic, 3/4 teaspoon salt, and 3/4 teaspoon pepper. Add the shrimp and toss to coat.
  • In a large pot, melt butter over medium-high heat. Add the shrimp and cook, stirring and turning the shrimp for about 2-3 minutes. Transfer the shrimp to a plate with a slotted spoon. Set aside.
  • Turn the heat down to medium, add the leeks, season with salt and pepper. Cook for about 4-5 minutes or until the leeks are soft and just starting to brown on the edges.
  • Add the beans and chicken broth and bring to a boil over high heat. Lower the heat and simmer for about 8 minutes. Stir in the reserved shrimp and any juices on the plate, the parsley, lemon juice, and season with salt and pepper. Serve with sliced Ciabatta bread.