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lemony shrimp and bean stew nyt

Lemony Shrimp and Bean Stew

This lemony shrimp and bean stew is a perfect blend of tangy, creamy, and savory flavors. The combination of tender shrimp, cannellini beans, and fresh lemon creates a delicious dish that's quick and easy to prepare. Serve it with crusty bread for a satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tsp red pepper flakes
  • 2 cans 15oz cannellini beans, drained and rinsed
  • 4 cups chicken broth or veggie broth
  • 2 bay leaves
Lemony Flavor:
  • Zest and juice from 2 lemons
  • 1 tbsp dried oregano
  • Salt and pepper to taste
Shrimp:
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp butter
  • Fresh parsley for garnish optional

Equipment

  • Large pot
  • Skillet
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Prep Ingredients: Chop onion, mince garlic, zest and juice lemons. If using frozen shrimp, thaw it first.
  2. Make the Stew Base: Heat olive oil in a large pot over medium heat. Add onion and cook until soft (about 5 mins). Add garlic and red pepper flakes, cook 1 more min.
  3. Add Beans and Broth: Stir in beans, broth, bay leaves, and oregano. Bring to a simmer and cook for 15 minutes.
  4. Add Lemon: Stir in lemon zest and juice, then let simmer for 5 more minutes.
  5. Cook the Shrimp: In a separate skillet, melt butter over medium-high heat. Add shrimp and cook until pink (about 2 mins per side).
  6. Combine Everything: Add cooked shrimp to the stew, stir gently, and let sit for 1-2 minutes.
  7. Serve: Garnish with fresh parsley and serve with crusty bread.

Notes

For a vegetarian version, substitute shrimp with extra beans or vegetables and use veggie broth.
Adjust red pepper flakes for spice level preference.
Leftovers keep well in the fridge for up to 3 days.