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.


Followed some suggestions here and made the stew ahead often time and cooked the shrimp right before serving. Excellent!


I made this recipe tonight and substituted tempeh for shrimp as well as using olive oil instead of butter. It was wonderfully lemony and delicious. Look forward to a couple of more dinners with the left overs. The bread was a good suggestion. Thanks for this.


Except for using Earth Balance butter, I followed this recipe word for word. I suggest tasting at the end to see if you need more lemon. This one is more than the sum of it’s parts. Absolutely delicious and so simple.


fantastic! Add a lot more broth as I enjoyed it more like a soup than a stew.

Off White

I highly recommend sticking with the leeks. They make a preposterous heap in the pan but cook down nicely and really shine in this meal. Of course, it's a stew, and those are classically modifiable by whatever you have on hand.


Added another can of beans. Halved the butter to make a bit healthier.


Served over couscous with a heaping side of sauteed spinach. Definitely a new staple recipe - easy to make and truly loved it.

Renee F

Have made this with shrimp and with crawfish, depending on what is in season or what is in the freezer. This is a "no fail," simple recipe that is delicious.


Very good recipe that I would have rated 4.5 if that was an option. Easy to prep and cook and it doubled well too. (To do so, I did pull back on the lemon elements and butter a bit rather than doubling them and I cut back the stock to 3 cups rather than 4.) As written, I think the lemon is a little heavy handed and overwhelms the shrimp. I also think 2 large leeks is a bit much so I'd cut it back to 1 or 1-1/2 at most. I also would add another 1/2 can of the cannellini beans to stretch this.


This is a keeper! Made these with Northern white beans and shallots since I had them in the pantry. Tasted amazing and was a perfect "welcome to spring" dish! Served over angel hair pasta but the next time - I'm going to slurp this in a big bowl!


This was delicious, I love easy recipes. The leeks had a deeper flavor than just an onion would have added. I threw in several halved cherry tomatoes with the leeks for extra flavor brightness and color. A handful of seared scallops was also a nice extra.


So simple and so delicious. My husband loved this! Nice with a green salad and of course, the bread!!


Really good. We both loved it. I tried making shrimp stock but it was bland so added chicken broth, red pepper flaked and white wine so will stick to chicken broth as recipe calls for next time. I removed shrimp and simmered beans with leeks for the 8-10 minutes per recipe and it thickened nicely before adding shrimp back. Will definately make again. I think its a recipe that would be good with additions like potatos, onions or other seafood like white fish. Wonderful dinner and easy to make.


The best! Easy to make and very satisfying!


Excellent recipe but as others have said it doesn’t serve 4.

Richard X

It serves as many as we want it to serve. Big portions, small portions, we can figure it out. 1/4 lb of shrimp plus 1/4 lb of beans will be right for many of us with leeks, broth and bread. If your family are big eaters, maybe not. If your family eat like birds, definitely not.

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Lemony Shrimp and Bean Stew Recipe (2024)
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