Description
A bright and cozy one‑pot stew featuring tender shrimp and creamy white beans in a lemony broth, ready in under 30 minutes.
Ingredients
- 1 lb shrimp, peeled, deveined
- 1 tsp lemon zest + 2 Tbsp lemon juice
- 1 tsp sweet or smoked paprika
- 2 – 4 garlic cloves, minced
- ¼ tsp salt + ¼ tsp pepper (plus extra)
- 1 Tbsp olive oil or 4 Tbsp butter
- 1 onion (or leek or shallot), chopped
- 1 (15‑oz) can cannellini (white) beans, rinsed & drained
- 1 ¼–2 cups shrimp or chicken broth
- 1 Tbsp fresh parsley (plus optional chives)
- Crusty bread, for serving
Instructions
- Combine shrimp with lemon zest, paprika, garlic, salt & pepper; toss to coat.
- Heat oil or butter over medium‑high; cook shrimp 2‑3 min until pink; remove and set aside.
- Sauté onion/shallot/leek until soft (~4–5 min); add garlic and cook 1 min.
- Add beans and broth; bring to simmer and cook 8–10 min.
- Stir shrimp back in with lemon juice and any juices; season to taste.
- Finish with butter (optional), parsley (and chives), serve with bread.
Notes
- Use shrimp shells to make quick stock if available.
- Rinsing beans thickens broth slightly; rinse if concerned about metallic taste.
- Smoked paprika adds depth; sweet works fine too.
- Serve over pasta or rice if desired.
- Can freeze shrimp separately; beans may change texture.