Best 4 Lemony Shrimp Bean Stew Nyt Recipes

Get ready to embark on a culinary journey with our comprehensive article on finding the perfect recipe for "lemony shrimp bean stew nyt." Whether you're a seasoned home cook or just starting in the kitchen, this guide will unveil the secrets to creating a flavorful and satisfying dish that tantalizes your taste buds. Discover the unique blend of tangy lemon, succulent shrimp, and tender beans, harmoniously combined to produce a hearty and delectable stew. Our exploration will delve into various recipes, offering a diverse selection of cooking methods, ingredient variations, and cooking tips to guide you towards crafting an exceptional lemony shrimp bean stew that will become a favorite in your kitchen.

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LEMONY SHRIMP AND BEAN STEW

Lemony Shrimp and Bean Stew image

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

Provided by Sue Li

Categories dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)

Steps:

Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

LEMONY SHRIMP & BEAN STEW (NYT)

Lemony Shrimp & Bean Stew (NYT) image

Categories Bean Shellfish Dinner

Number Of Ingredients 8

Ingredients

1 teaspoon Lemon Zest
2 tablespoons Lemon Juice
2 cloves Garlic
1 pound Shrimp, Peeled & Deveined
4 tablespoons Unsalted Butter
2 stalks Leeks, White & Light Green, Halved Lengthwise & Sliced 1/2" Thick
1 can Cannellini Beans
2 cups Chicken Stock

Steps:

Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

LEMONY SHRIMP AND BEAN STEW

Lemony Shrimp and Bean Stew image

Categories Bean Lemon Shellfish

Number Of Ingredients 10

Ingredients

1 teaspoon Lemon zest
2 tablespoons Lemon juice
2 cloves Garlic, grated
3/4 teaspoon Kosher salt and pepper
1 pound Large shrimp, peeled and deveined, tails removed
2 pieces Leeks, large, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2 inch thick
1 can Canellini beans, 15 oz
2 cups Chicken or vegetable stock
1 teaspoon Paprika, sweet or smoked
2 tablespoons Parsley, finely chopped

Steps:

Combine lemon zest, paprika, garlic, salt and pepper in a medium bowl. Add shrimp and toss to coat,
In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate. Set aside
Stir pot occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes.
Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper.
Serve with toasted bread.

SHRIMP, CHICKEN AND BEAN STEW

Shrimp, Chicken And Bean Stew image

Provided by Marian Burros

Categories dinner, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 cup long-grain rice
16 ounces whole onion or 14 ounces ready-cut onion (3 1/2 cups)
2 teaspoons canola oil
2 large ribs celery or 7 ounces ready-cut celery (1 cup)
2 cloves garlic
16 ounces whole green peppers or 14 ounces ready-cut green peppers (4 cups)
1 small dried hot red pepper
1 28-ounce can no-salt-added crushed tomatoes
2 cups no-salt-added vegetable or chicken stock or broth
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
Freshly ground black pepper to taste
1 15-ounce can low-sodium kidney beans
6 ounces jumbo shrimp in the shell
8 ounces skinless, boneless chicken breasts
1/4 teaspoon salt (optional)

Steps:

Bring rice and 2 cups of water to boil in a heavy-bottom pot. Cover and simmer, cooking a total of 17 minutes.
Chop whole onion and saute in hot oil in a nonstick pot over medium-high heat.
Wash, trim and chop whole celery. Mince garlic and add both to onion.
Wash, trim seed and chop green pepper and add to onion.
Chop hot pepper and add; cook these a total of 10 minutes.
Add the tomatoes, stock, thyme, oregano and black pepper. Bring to a boil.
Drain and rinse beans thoroughly.
Shell shrimp and cut in halves or thirds, depending on size of shrimp.
Dice the chicken and add, with shrimp and beans, to the stew. Continue cooking about 3 minutes, just until shrimp and chicken are cooked.
Stir in cooked rice. Season with pepper and salt. Serve with corn muffins, if desired.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 10 grams, Fiber 17 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1014 milligrams, Sugar 20 grams, TransFat 0 grams

Tips:

Prep and Cook Beans in Advance: Save time by presoaking dried beans overnight or cooking them in advance. Canned beans are also a convenient option.
Use Fresh Vegetables: Fresh vegetables impart vibrant flavors and colors to the stew. Choose ripe, in-season produce for the best results.
Don't Overcook the Shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp becomes tough and rubbery.
Add Lemon Zest and Juice for Brightness: Lemon adds a bright, citrusy flavor that balances the richness of the stew. Be sure to zest and juice the lemons before cooking.
Season to Taste: Always taste the stew before serving and adjust the seasonings as needed. Add more salt, pepper, or lemon juice to your preference.

Conclusion:

This lemony shrimp and bean stew is a hearty, flavorful dish that's perfect for a weeknight meal. It's packed with protein, vegetables, and beans, making it a well-rounded and satisfying meal. The lemony broth is light and refreshing, and the shrimp and beans add a delicious texture and flavor. Serve this stew with rice, crusty bread, or your favorite sides. It's sure to be a hit with the whole family.