Seafood was all the time a particular deal with in my household rising up. My grandparents and mom liked it, so I discovered to find it irresistible. In the event you’re a fan of seafood and need to strive one thing new, you need to make this Shrimp and White Bean Stew! In contrast to different stews that take hours to cook dinner, this dish is tremendous fast to make (superb for busy weeknights!) Frozen peeled shrimp and canned white beans make it even simpler to organize, and also you’ll make the wealthy broth from components you would possibly have already got available. It’s a one-pot meal that’s good for a comfortable night time in or entertaining visitors on a finances!
I grew up in central Massachusetts, however the fantastic thing about residing in New England is that the shoreline is only a quick drive away from wherever you name house. It is likely to be extra of a day journey for those who’re in Western Massachusetts, however it may be performed! And just about irrespective of the place you reside, seafood caught contemporary that day is the one acceptable sort. (New Englanders are so spoiled relating to seafood!)
Right here in Tennessee, whereas it’s doable to get contemporary seafood, monitoring down the frozen sort is way simpler (to not point out extra budget-friendly!) This recipe for shrimp and white bean stew tastes luxurious and wealthy however is made with easy-to-find components that gained’t break the financial institution. Canned white beans, frozen shrimp, and pantry staples like garlic and rooster broth all simmer collectively to create the most comforting and satisfying dish.
Right here’s what you’ll have to make this lemon shrimp and bean stew recipe:
- Shrimp: Use giant peeled and deveined shrimp for this recipe. I acquired a bag of frozen tail-off shrimp, which I thaw earlier than utilizing, however contemporary shrimp is nice if you will get it. In case your shrimp nonetheless have tails on, chances are you’ll need to take away them earlier than including to the stew.
- Greens: Finely sliced parsnip, celery, and yellow onion add a refined sweetness and nuttiness to the broth. Can’t discover a contemporary parsnip? You’ll be able to substitute it with a carrot.
- Lemon: I add lemon zest, not juice, to this shrimp stew to provide it a vibrant, citrusy taste. The zest provides a refined tang with out overpowering the dish or making it too acidic. Use the zest of half a lemon and slice the opposite half for garnish (that means, your loved ones can add as a lot or as little lemon juice as they need).
- Olive Oil: Softens the veggies and provides a scrumptious richness to the broth.
- Salted Butter: A small quantity of butter provides the stew a velvety texture and rounds out the flavour.
- Garlic: Use contemporary minced garlic for max taste.
- Butter Beans: These beans add a creamy texture and further protein to the stew. Whereas I don’t use the liquid from the canned beans on this recipe, you possibly can retailer it within the fridge and use it to thicken different soups, stews, or dips you would possibly make. Navy beans, nice Northern beans, cannellini or some other canned white bean would work instead if wanted.
- Rooster Broth: I exploit Higher Than Bouillon to maintain this recipe budget-friendly. You may as well use do-it-yourself or store-bought rooster broth. Vegetable broth is an acceptable substitute for the pescatarians on the market!
- Parmesan: Somewhat Parmesan cheese provides the most effective umami taste to the broth, making it style even richer and extra luxurious.
- Apple Cider Vinegar: That is my secret ingredient for brightening up wealthy stews and soups! You should use rice or white vinegar for those who don’t have ACV, or omit it altogether.
Defrost Shrimp Accurately
It doesn’t matter if the shrimp you employ is contemporary or frozen; shrimp is a good supply of protein and generally is a nutritious addition to any meal. However, for those who’re utilizing frozen shrimp, it’s essential to defrost it accurately to keep away from any meals questions of safety. Right here’s the right way to do it:
- Fridge technique: The most secure and most really useful strategy to defrost shrimp is by thawing it within the fridge in a single day. Place the frozen shrimp in a bowl or on a plate (both within the authentic packaging or coated with plastic wrap) and let it thaw within the fridge for 8-12 hours.
- Chilly water technique: In the event you’re quick on time, you too can defrost shrimp by working them beneath chilly water till mushy and pliable. This may take about quarter-hour, relying on the dimensions of the shrimp.
Don’t thaw shrimp at room temperature, in heat/scorching water, or within the microwave. These strategies aren’t really useful and might trigger uneven thawing or result in bacterial development.
Serving Ideas
I normally serve this shrimp and white bean stew recipe with grilled bread for dipping, because it’s already very filling from the beans. Nonetheless, it might even be nice served over rice (cumin rice could be scrumptious), quinoa, or spaghetti. Mashed potatoes would additionally stretch this dish additional and make it extra hearty!
Storage Directions
This lemony shrimp and bean stew is finest when served contemporary, however you possibly can retailer any leftovers in an hermetic container within the fridge for as much as 3 days. Slowly reheat it on the stovetop over medium warmth till heated by means of. Stir it usually to stop burning, and add a splash of water/broth if it thickens an excessive amount of. Watch out to not overcook the shrimp throughout reheating!
Shrimp and White Bean Stew
Shrimp and white bean stew is a one-pot surprise filled with protein and bursting with taste. It is tremendous filling, scrumptious, and simple to make!
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- 24 giant peeled and deveined shrimp (1 lb) ($6.47)
- 1 parsnip, peeled and grated with a cheese grater ($0.49)
- 2 stalks celery, sliced skinny ($0.14)
- ½ yellow onion, finely julienned (reduce into skinny strips) ($0.47)
- ½ lemon, zested (the opposite half, reduce into wedges to serve) ($0.68)
- 1 Tbsp olive oil ($0.22)
- 3 Tbsp salted butter ($0.39)
- 2 cloves garlic, minced ($0.06)
- 2 cans butter beans, rinsed and strained* ($1.72)
- 1 Tbsp shredded Parmesan ($0.33)
- 3 cups rooster broth** ($0.24)
- 1 tsp apple cider vinegar*** ($0.01)
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In case your shrimp is frozen, thaw earlier than starting. I selected frozen, peeled, tail off shrimp.
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Warmth olive oil over medium warmth in a big skillet and add grated parsnip, thinly sliced celery, and finely julienned onion. Prepare dinner till greens are mushy and onions are shiny, however not browning.
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Add salted butter and minced garlic
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As soon as the butter is melted, add the thawed shrimp.
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Prepare dinner shrimp till pink and opaque, about 2 minutes complete, flipping them within the skillet with tongs or a fork as wanted so that you don’t see any extra undercooked grey spots. Watch out to not overcook them.
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Take away shrimp and put aside. Then, add the rooster broth, apple cider vinegar, and rinsed beans.
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Simmer till liquid reduces just a little bit, by ¼ to ⅓.
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Then, add shrimp again to the skillet with the grated Parmesan and lemon zest. Stir to mix and let simmer for 1-2 minutes. I like to serve this luxury shrimp and white bean stew with grilled bread.
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**I used Higher Than Bouillon to be extra budget-friendly.
***Apple Cider Vinegar reigns supreme as my secret weapon relating to soups. In the event you don’t have any ACV available, you possibly can substitute white vinegar or rice vinegar, or skip it altogether. I really like the brightness and tang that only a splash of vinegar brings to a wealthy and opulent soup.
Serving: 1servingEnergy: 319kcalCarbohydrates: 36gProtein: 24gFats: 11gSodium: 1489mgFiber: 10g
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the right way to make Shrimp and White Bean Stew – step-by-step images
In case your shrimp is frozen, thaw earlier than starting. I selected 1 lb of frozen, peeled, tail off shrimp.
Warmth 1 Tbsp olive oil over medium warmth in a big skillet and add 1 peeled and grated parsnip, 2 thinly sliced celery stalks, and ½ a finely sliced yellow onion. Prepare dinner till greens are mushy and onions are shiny, however not browning.
Add 3 Tbsp salted butter and a couple of cloves minced garlic.
As soon as the butter is melted, add the thawed shrimp. Prepare dinner shrimp till pink and opaque, about 2 minutes complete, flipping them within the skillet with tongs or a fork as wanted so that you don’t see any extra undercooked grey spots. Watch out to not overcook them.
Take away shrimp and put aside. Then, add 3 cups rooster broth, 1 tsp apple cider vinegar, and a couple of cans of rinsed beans. Simmer till liquid reduces just a little bit, by ¼ to ⅓.
Then, add shrimp again to the skillet with 1 Tbsp grated Parmesan and lemon zest from ½ a lemon. Stir to mix and let simmer for 1-2 minutes. I like to serve this luxury shrimp and white bean stew with grilled bread.
This shrimp and white bean stew is elegant, flavorful, and couldn’t be simpler to make! You’ll love the mix of tender shrimp, creamy white beans, and tangy lemon in each chew.
