Lemony Shrimp and Bean Stew Recipe (2024)

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@Cassie: Shrimp will turn rubbery and flavorless if cooked ahead and reheated...not good. To make ahead:Make marinade but DO NOT add the shrimp. Make the leek & bean stew. Both can be done ahead and held in the refrigerator (cooled & covered) without deteriorating.Just before serving, reheat the stew, marinate the shrimp, saute the shrimp in butter just until they turn pink and then add them to the stew. The shrimp will be tender and the stew will be perfect.


Make a quick shrimp stock with shrimp shells to use in place of chicken stock:1TBS veg oil warmed in pan, add shells and sauté for 3 min.Add 1/4C dry white wine and 1 3/4 water to pan with celery leaves and lemon peel if you have. Simmer for 10 min.Drain through sieve into pan with leeks and beans.


Lovely! I traded shallots for leeks and added a bag of spinach for more greens. Served with some garlic naan on the side.


Made this exactly according to the recipe and it may be the best thing I ever cooked in my life — I’m 71.


This was really quick and delicious, but next time I would use slightly less shrimp, more beans, and more broth. I used a half of an onion instead of leeks because that is what I had on hand and it tasted great.

fill my grave with this stew

i'm going to be real, i eat this whole thing in one meal.


I wonder if adding a bit of white wine and letting it cook down before adding the broth would add a nice flavor to it ....


This was easy to prepare as a week night meal and quite delicious. I followed the recipe as written except that I used about 5-6 cloves of garlic. My husband felt it needed more beans, so next time I make it, I will use two cans. I sautéed the shrimp in two batches to avoid overcrowding the pan. I also made some penne rigate as I thought rigatoni is too large. The rigate was the perfect size and a good addition to add some heft for those wanting a heavier meal. Definitely a keeper.


My wife and I loved this. Thinking of swapping in shallots for leeks next time to speed up the prep.

Jeff Mullen, Ohio

This is the rare recipe that I could smell and taste as I read it. I made it for my family tonight. They were wowed. I served it over linguine with torn, toasted French bread to sop the juice. I made one change. I wanted the lemon juice in the marinade. So I put it in with the shrimp marinade and reserved it. When the recipe calls to add the lemon juice, I added the reserve marinade. The whole recipe took about an hour, not 30 minutes. But one of the best.

Jennie VT

Oh, yum! Made this tonight in about an hour, served with crusty bread and a good pinot noir. Flavors are bold, rich and satisfying, the beans add heft and creaminess and the lemon juice adds a fine note of brightness. I increased the lemon zest to the entire lemon's worth (about a Tablespoon) because I love that flavor and decreased the salt and pepper added to the shrimp to 1/2 teaspoon each, which to my taste was plenty. This is so good, the two of us almost finished it off!


Delicious and simple, only thing I would change is cooking time of shrimp to 1-2 mins, slightly undercooked. Before adding to sauce. Or even cooking shrimp separately and adding to sauce immediately after cooking for 2-3 mins.


A really good recipe! I followed the advice of another cook and added a second can of cannellini beans. I also made a quick stock with the shrimp tails, and supplemented it with a bit of veggie broth to make 2 cups instead of using chicken broth, but otherwise followed the recipe. We loved it, and it came together quickly.


Fast, easy and tasty. A stick-to-your ribs kind of meal (as in very filling). Made for 2 with 1/2 lb. shrimp, 1 can of Great Northern Beans, and 1/2 of a large onion instead of leeks.


Excellent and easy. I used fennel instead of leeks because that’s what I had on hand and we love fennel. It worked beautifully. I’ll definitely make this again.


Delish! I marinated the shrimp while I cooked leeks and shallots in butter. When the veggies softened I added the shrimp. As the shrimp were just starting to turn pink I stirred in the broth, the drained beans, a glut of white wine, some finely chopped kale and finished with lemon juice and parsley just before serving in big bowls. The smoky paprika was a lovely flavor with lemon!


Truly quick, easy, and delicious. I used smoked paprika which gave a really smoky flavor to the dish, masking the lemon. Although delicious, next time I’ll try sweet paprika and use a bit less salt. Definitely a repeat recipe.


I grilled shrimp and Cod and added them on top of the stew when serving. This way my picky kids couldn’t complain about seafood. Also added some spinach for visual effect but it didn’t really change flavor. Also added a couple strips of raw bacon. Chopped to slow cook. It was delicious. Great base recipe to add some finesse.


Made this using shrimp-shell broth w/veg bouillon added. Consistency and flavor were excellent. Next time I would: sauté shrimp in a separate pan closer to completion of stew; add white wine to deglaze when done; and, will consider serving over pasta or rice. I also might sneak in some fresh sage to the finished leeks before simmering stew. Will definitely do again.


Tasty! Use two cans of beans if using the full 2 cups of stock. Use plenty of leeks!


Also made stock out of the shrimp shells while I was preparing the rest. Ibrowned the onions in butter first the added the shrimp and when they started to pink up I added the beans and stock and some spinach and simmered for just a minute or two. I think the shrimp are less likely to get overcooked that way. Anyway thanks for the recipe it was lemony delicious!


Have made this three times and the third time I timed it. From start to finish it took me1 hour and 20 minutes. I wash the leeks well and sauté the leeks well and that takes a while.


Made this tonight as written. Served it with/over orichette pasta. I found the 2 cups of broth to be excessive. It's a stew, not a soup. Next time I would not drain the beans, and would either cut the broth in half, or cook the pasta in the broth. Husband asked for crushed red pepper. Will make again.


Made this tonight for 2, cutting the shrimp to 12 oz, but otherwise the same (except half the salt and pepper and less butter). Really nice flavor using smoked paprika! Served it with steamed cauliflower and corn bread for a very nice combo

a duck in the weeds

I have made this as written twice. It is delicious.


Delicious! It was a bit of a small meal for 4 but very tasty.


Much better than I expected, but all that butter surely helps.I cooked it for two with a half pound of shrimp and a few chunks of haddock. I made the marinade as specified so got terrific coating. Then used only 1 leek and 1 cup chicken broth with a half can of beans and left the shrimp/haddock in during the simmering. I know it rubberizes the shrimp but I was using grocery store frozen shrimp which is not very tender anyways. I was hesitant about the amount of salt but it worked out great.


I think carb value is off. Looks like calculation based on two servings


This is such a delicious dish (and it's quick and easy)! I definitely recommend using smoked paprika as it gave it a depth of flavor I don't think would be achieved with sweet. This will be in regular rotation at my house.

Marcia B

Made exactly as written except took the extra step of making stock from the shrimp heads and tails. Adult son with large appetite announced he was stopping by so quickly pivoted to make a simple oven risotto for more bulk and it complemented the meal wonderfully. We all loved and I will add this to our rotation.

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Lemony Shrimp and Bean Stew Recipe (2024)
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