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There’s nothing like a warm, comforting bowl of stew, and this Lemony Shrimp and Bean Stew has quickly become a favourite in my household. It’s the perfect combination of light and hearty—plump, juicy shrimp paired with creamy beans, all simmered in a fragrant, lemony broth.
This meal can be prepared in less than 30 minutes, making it a perfect option for hectic weeknights. But don’t let its simplicity fool you; it’s elegant enough to serve at a dinner party. Whether you’re craving a wholesome meal or looking for a quick recipe that’s packed with flavour, this stew is sure to hit the spot!
What You’ll Need for Lemony Shrimp and Bean Stew
Ingredients Overview
Let’s take a peek at the stars of the show for this zesty, hearty stew! Each ingredient plays a key role in bringing the magic to your bowl.
- Shrimp: The MVP! Sweet, tender, and protein-packed. Fresh is great, but frozen works wonders, too (just thaw them first).
- Cannellini Beans: These creamy white beans are the perfect sidekick, adding richness and texture to the stew.
- Lemon: The zesty hero that brightens up the entire dish. Freshly squeezed juice and zest are non-negotiable!
- Garlic: The flavour powerhouse—because what’s a stew without garlic?
- Rosemary: Earthy and aromatic, this herb adds a touch of sophistication to every bite.
- Chicken or Vegetable Broth: The base that ties it all together. Pro tip: use low-sodium so you can control the salt levels.
- One large shallot: Sautéed to perfection, it creates a flavorful foundation for the stew.
- Olive Oil: Your go-to for sautéing and adding a silky finish.
- Salt & Pepper: Simple but oh-so-essential for seasoning.
- Fresh parsley: A vibrant burst of taste and hue.
- Paprika:I prepared this using both sweet and smoked paprika, and we enjoyed both versions. The smoked paprika clearly adds a deeper smoky flavor and heat to both the shrimp and the sauce.
Ingredient Notes
Let’s talk about how to make this easy lemony shrimp and bean stew your own! Whether you’re a stick-to-the-recipe chef or a kitchen rule breaker, here are some tips to help you customize this dish to perfection.
- Fresh vs. Frozen: Fresh shrimp are amazing, but frozen shrimp are a busy cook’s BFF. Just thaw them in cold water, and you’re good to go!
- Tail On or Off?: Tail-on shrimp look fancy, but if you’re serving this as a weeknight dinner, save yourself the hassle and go tail-off.
- Canned Beans: Quick and easy—just rinse and drain before tossing them in!
- Dried Beans: Feeling extra? Cook dried beans ahead of time for a slightly firmer texture and richer flavour.
- Rosemary Alternatives: Don’t have rosemary? No worries! Thyme or parsley will work beautifully, keeping that earthy, herby vibe alive.
- Boost the Flavor: Add a sprinkle of fresh dill or basil at the end for a summery twist.
- Winter Warmer: Add kale or spinach for an extra dose of cosy.
- Summer Breeze: Toss in fresh cherry tomatoes for a burst of sweetness that screams summer.
- Lemon Love: Stick with Lemon for that classic, effortless, lemony shrimp and bean stew taste, but lime can bring a fun, tangy twist if you’re feeling adventurous!
How to Make Lemony Shrimp and Bean Stew
Cooking this lemony shrimp and bean stew recipe is easier than you think! Follow these simple steps, and you’ll be ladling out bowls of savoury, citrusy goodness in no time.
Step-by-Step Instructions
- Start by placing the shrimp in a medium bowl and seasoning them with garlic, salt, pepper, paprika, olive oil, and lemon zest.
- Take a large pot or skillet (this will hold the entire stew) and melt the butter in it. Once the butter has melted and begins to foam, add the shrimp. Shrimp cook quickly! They’re done when they curl into a “C” shape and turn opaque. Remove them to a plate and set aside.
- Next, make the broth by briefly sautéing the shallot in the same skillet. Then, add the broth, beans, and whole sprigs of rosemary.
- Bring the mixture to a simmer, then reduce the heat and let it cook for about 8 minutes. This will allow the beans to soften and the liquid to reduce and deepen in flavor.
- When the beans are soft and the broth has reached your desired thickness, return the reserved shrimp and any juices to the skillet. Stir in the lemon juice, parsley, and adjust the salt and pepper to taste.
Pro Tips for Lemony Shrimp and Bean Stew
Ready to make your lemony shrimp and bean stew recipe the best it can be? Here are some quick and clever tips to level up your stew game:
- Don’t Overcook!: Shrimp cook fast—like lightning fast! Keep an eye on them and pull them off the heat as soon as they turn pink and curl up. Overcooked shrimp = rubbery sadness.
- Season the shrimp first: Toss your shrimp with a pinch of salt, pepper, and a touch of olive oil before adding them to the stew, which gives them an extra flavour boost.
- Rinse Those Canned Beans: A quick rinse removes any canning liquid, leaving you with clean, creamy beans for your lemony shrimp and bean stew recipe.
- Mash a Few Beans: For an extra velvety texture, mash a small portion of the beans before adding them to the pot. Stew magic!
- Zest Before You Juice: It’s way easier to zest a lemon before cutting it. That zest? Pure gold for brightening up your stew!
- Add Lemon at the End: Stirring in the juice right before serving keeps the flavour vibrant and fresh.
- Taste as You Go: Broth can vary in saltiness, so season gradually. Remember, you can always add more, but you can’t take it out!
- A Dash of Spice: If you’re feeling bold, a sprinkle of red pepper flakes can bring gentle heat to your lemony shrimp and bean stew recipe.
Serving Suggestions for Lemony Shrimp and Bean Stew
Your lemony shrimp and bean stew recipe is already a showstopper, but a few thoughtful pairings and styling tricks can take it to the next level. Let’s make this dish shine like the star it is!
Perfect Pairings
- Crusty Bread: Whether it’s a warm baguette or a rustic sourdough, you’ll want something to soak up that irresistible broth.
- Side Salad: A crisp, green salad with a tangy vinaigrette adds a refreshing contrast to the rich stew.
- Rice or Quinoa: Serve the stew over a bed of fluffy grains for a heartier meal.
Styling Tips for Elegance
- Garnish Goals: Sprinkle some fresh chopped parsley or rosemary on top for a pop of colour and a touch of sophistication.
- Lemon Wedges: Serve with a few lemon wedges on the side for those who want an extra zing.
- Fancy Bowls: Dish it up in shallow, wide bowls to let the vibrant ingredients shine through.
- Bread Boards: Present the crusty bread on a wooden board with a little dish of olive oil for dipping—it’s all about the vibes!
Storage & Reheating for Lemony Shrimp and Bean Stew
So, you’ve made a big pot of lemony shrimp and bean stew recipe, and there are leftovers (lucky you!). Here’s how to store and reheat them like a pro to keep every bite as delicious as the first.
Storage Tips
- Cool It First: Let the stew cool completely before transferring it to storage containers. Piping hot stew in the fridge = is not a good idea.
- Airtight is Right: Use airtight containers to lock in the flavours and keep the stew fresh. No one wants mystery fridge smells sneaking in!
- Refrigeration: Keep in the refrigerator for as long as 3 days.
- Freezer-Friendly: Want to stash some for a rainy day? This stew freezes beautifully for up to 2 months (minus the shrimp—they get a little weird when reheated from frozen).
Reheating Like a Boss
- Stovetop Magic: Heat the stew gently over low to medium heat, stirring occasionally. Add a splash of broth or water if it’s thickened up too much.
- Microwave Quickie: Heat in short intervals, stirring in between to distribute the heat evenly. Watch out—shrimp can overcook fast in the microwave!
- Freshen it Up: Squeeze in a little fresh lemon juice or sprinkle some herbs on top to revive that zestyness.
Related Recipes to Try
If you loved this lemony shrimp and bean stew recipe, why stop the flavor adventure here? Check out these other hearty, comforting dishes perfect for cozy nights or when you’re craving something special.
- Leek and Beef Soup: This recipe combines tender beef and sweet leeks in a rich, savory broth that will warm you to the core. It’s packed with earthy flavors and just the right amount of heartiness.
- Beef Short Ribs with Oxtail Seasoning:Talk about comfort food goals! These fall-off-the-bone short ribs are seasoned with aromatic oxtail spices, slow-cooked to perfection, and bursting with bold, meaty flavor.
- Garlic Shrimp with Beans:Love the shrimp and bean combo? Whip up this quick and garlicky skillet dish for a lighter take on your favorite stew ingredients. Bonus: It’s ready in under 20 minutes!
- Lemon Rosemary Chicken Stew: Swap out shrimp for chicken, but keep the zesty lemon and herb vibes alive with this comforting classic. It’s like a warm hug in a bowl.
Lemony Shrimp and Bean Stew
Ingredients
- 1 lb Shrimp peeled and deveined
- 2 cans Canned Beans white beans or your favorite variety, rinsed and drained
- 1 large Lemon zested and juiced
- 3 cloves Garlic minced
- 1 large shallot diced
- 4 cups Vegetable or Chicken Broth
- 2 tbsp Olive Oil
- 2 sprigs Rosemary
- 1 tbsp paprika sweet or smoked
- Salt and Pepper to taste
- fresh parsley minced
Instructions
- Start by placing the shrimp in a medium bowl and seasoning them with garlic, salt, pepper, paprika, olive oil, and lemon zest.
- Take a large pot or skillet (this will hold the entire stew) and melt the butter in it. Once the butter has melted and begins to foam, add the shrimp. Shrimp cook quickly! They’re done when they curl into a “C” shape and turn opaque. Remove them to a plate and set aside.
- Next, make the broth by briefly sautéing the shallot in the same skillet. Then, add the broth, beans, and whole sprigs of rosemary.
- Bring the mixture to a simmer, then reduce the heat and let it cook for about 8 minutes. This will allow the beans to soften and the liquid to reduce and deepen in flavor.
- When the beans are soft and the broth has reached your desired thickness, return the reserved shrimp and any juices to the skillet. Stir in the lemon juice, parsley, and adjust the salt and pepper to taste.
Notes
- Shrimp: Make sure not to overcook the shrimp; they cook quickly and can become rubbery.
- Broth: Use low-sodium broth for a lighter option.
- Flavor: For extra brightness, add fresh parsley or a sprinkle of chili flakes for heat.
If you enjoy this recipe, please leave a rating and a comment below! We’d appreciate any tips or photos of your results. Thank you for being part of our community! 🙂
Frequently Asked Questions about Lemony Shrimp and Bean Stew
What is bean stew made of?
Bean stew is typically made with a base of beans (such as cannellini, black beans, or lentils), vegetables like onions, carrots, and celery, and a flavorful broth or stock. Additional ingredients can include meats, herbs, and spices, depending on regional or personal preferences. Variations often incorporate tomatoes, garlic, and even leafy greens.
What thickens bean soup?
Bean soup can be naturally thickened by mashing a portion of the beans to release their starches. You can also thicken it by simmering longer to reduce the liquid or by adding ingredients like potatoes, a roux, or a cornstarch slurry. Pureeing part of the soup is another effective technique.
Why do we soak beans before stewing?
Soaking beans before stewing helps reduce cooking time and ensures they cook more evenly. It also removes some of the indigestible sugars that can cause bloating, improving the beans’ texture and digestibility. While soaking isn’t necessary for canned beans, it’s a critical step for dried beans.
What is the best potato for stewing?
Waxy potatoes, such as Yukon Gold or red potatoes, are ideal for stewing because they hold their shape well during cooking. They add a creamy texture without becoming overly soft. Avoid starchy potatoes like Russets, which tend to break down and make the stew mushy.