Lemony shrimp and bean stew brings together protein packed shrimp with white beans in a stew with a creamy, lemon flavored broth that’s ready in 30 minutes.
Indulge your taste buds in a symphony of flavors with lip-smacking lemony shrimp and bean stew recipe in a creamy broth. This dish represents touches of tanginess, combining zesty lemon with succulent shrimp and hearty beans to create a truly unforgettable stew.
Packed with protein, fiber, and a burst of refreshing citrus, this lemony shrimp and bean stew is not just a treat for your taste buds but also a nourishing meal that will leave you feeling satisfied and energized.
So grab your apron, gather the ingredients, and let’s dive into the wonderful world of flavors with this delicious recipe and I’ll show you how to make it.
How To Make Lemony Shrimp And Bean Stew
Ingredients needed
- Shrimp
- Lemon
- Onion
- Garlic
- White beans
- Chicken broth
- Heavy cream
- All-purpose flour
- Butter
- Parsley
Tips for the recipe and a trick for perfectly cooked shrimp
- A step most people skip or don’t know is to squeeze the excess water from the shrimp. You’ll also need the pot hot, like searing steak. Gently press the thawed shrimp between paper towels to get rid of the excess water. Then, add to a hot pan that will quickly evaporate any leftover water. Do not crowd them. This will release too much water then they will boil instead of searing.
- Use large shrimp, you’ll want to sear them but do not focus too much on cooking them all the way through. They will do this once added back into the stew. You want to get a cook, seared look to them. Smaller shrimp will cook quickly and become rubbery.
Making the lemony shrimp and bean stew in 30 minutes
- First, thaw the shrimp. Then press the shrimp lightly with paper towels. This will release water to help with a better sear. Do not season them right now.
- Prep all the other ingredients before starting to cook.
- Now, in a pot on medium high heat add a little oil. Then sear the shrimp in batches to avoid overcrowding. Season them with salt and pepper while searing. Remove the shrimp from the pan once both sides are seared.
- Then add in the onion and garlic. Cook these until they are soft and brown. Try to deglaze the pan while cooking as well.
- Add in butter then lower the temp to medium. Once the butter melts, sprinkle in the flour. Cook the flour with the onions and garlic for about 1 minute.
- Next, add in the beans and parsley, mixing everything together. Then pour the broth and lemon over everything. Bring to a simmer and allow to cook for about 10 minutes to heat the beans through. The last 3-4 minutes add the shrimp back into the dish.
- After 10 minutes, turn off the heat and add in the heavy cream and paprika. Lastly, add salt and pepper to taste.
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Lemony Shrimp And Bean Stew
Lemony shrimp and bean stew brings together protein packed shrimp with white beans in a stew with a creamy, lemon flavored broth that's ready in 30 minutes.
Ingredients
- 1 pound large shrimp, raw & peeled
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced or pressed
- 2 tablespoon all- purpose flour
- 2 tablespoon parsley chopped,
- 2 15 ounce can of white beans, drained & rinsed
- 2 cup chicken broth
- 1/2 cup lemon juice
- 1/2 cup heavy cream
- 4 tablespoon butter (2 TB for flour & 2 TB in the end)
- 1/2 teaspoon smoked paprika
- salt & pepper to taste
Instructions
- First, thaw the shrimp. Then press the shrimp lightly with paper towels. This will release water to help with a better sear. Do not season them right now.
- Prep all the other ingredients before starting to cook.
- Now, in a pot on medium high heat add a little oil. Then sear the shrimp in batches to avoid overcrowding. Season them with salt and pepper while searing. Remove the shrimp from the pan once both sides are seared.
- Then add in the onion and garlic. Cook these until they are soft and brown. Try to deglaze the pan while cooking as well.
- Add in butter (2 TB) then lower the temp to medium. Once the butter melts, sprinkle in the flour. Cook the flour with the onions and garlic for about 1 minute.
- Next, add in the beans and parsley, mixing everything together. Then pour the broth and lemon over everything. Bring to a simmer and allow to cook for about 10 minutes to heat the beans through. The last 3-4 minutes add the shrimp back into the dish.
- After 10 minutes, turn off the heat and add in the butter (2 TB), heavy cream and paprika. Lastly, add salt and pepper to taste.
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