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.
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Servings: 4 serving
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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