Go Back
–+ servings

Lemon Shrimp Stew with White Beans

Renee' Groskreutz
5 from 1 vote
Print Recipe Pin Recipe Save Recipe
Servings 8 servings

Ingredients
  

  • 3 T olive oil
  • 1.5 c of onions: leeks scallions, shallots, yellow or white onion or any combination. Pictured: Leek, yellow onion, shallots
  • 1 large whole lemon: For about 1 T of zest and 2 T of fresh juice
  • 2 T butter
  • 1 lb of Medium-sized shrimp—frozen raw, deveined, peeled, tail-off. Pictured: Jumbo shrimp
  • 2 15- oz cans of white beans any variety. Pictured: Cannellini and navy
  • 3 c vegetable or chicken broth or a combination

For shrimp marinade:

  • 1 T lemon zest
  • ½ t salt
  • ½ t black pepper
  • 1 t paprika
  • 1 t minced garlic or 3 finely chopped or grated fresh garlic cloves

Instructions
 

  • Prepare the onions: If using leeks or scallions, cut off the tough, white end, separate the green leaves, wash under running water, and pat dry. Cut lengthwise then snip with shears or chop into small pieces, then add to the large pot with olive oil. For other onions, peel and slice thinly, then add to pot. Set an onion timer for 10 minutes on medium heat and cook, stirring often, until translucent. Turn down the heat if they start to brown.
  • While onions are cooking: Zest all of the lemon and set zest aside. Then cut and juice the lemon. Set juice aside. Place colander in sink and drain all the beans, rinsing them well with cold running water, then leave the colander in the sink to drain. 
  • Preheat the air fryer for the bread, 400F. 
  • Make marinade. In the medium glass bowl, combine all lemon zest, 1 teaspoon paprika, 1 heaping teaspoon of minced garlic, ½ teaspoon salt and ½ teaspoon of pepper. Add shrimp and toss to coat. Shrimp will thaw as it sits in the marinade. Set aside.
  • Add bread to air fryer.
  • When the onion timer goes off, add the two tablespoons of butter to the pot with onions, stirring so it melts, bubbles and browns slightly. 
  • Add shrimp and all marinade to the pot. The small shrimp will cook fast; use tongs to toss together the butter, onions and shrimp for about one minute.
  • To the shrimp and onions, add the broth, the drained beans, lemon juice, and parsley. Gently stir with wooden spoon. Taste and add salt as desired. 
  • Heat through on medium high, about five minutes, watching carefully and stirring to ensure it doesn’t boil. Then turn off the heat—it’s time to eat!
  • Ladle into serving bowls, making sure each bowl gets plenty of beans and shrimp; garnish with thyme leaves as desired, and offer hot buttered bread on the side.
Tried this recipe?Let us know how it was!