Shrimp and White Bean Stew
Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It’s super filling, delicious, and easy to make!
I grew up in central Massachusetts, but the beauty of living in New England is that the coastline is just a short drive away from wherever you call home. It might be more of a day trip if you’re in Western Massachusetts, but it can be done! And pretty much no matter where you live, seafood caught fresh that day is the only acceptable kind. (New Englanders are so spoiled when it comes to seafood!)
Here in Tennessee, while it’s possible to get fresh seafood, tracking down the frozen kind is much easier (not to mention more budget-friendly!) This recipe for shrimp and white bean stew tastes luxurious and rich but is made with easy-to-find ingredients that won’t break the bank. Canned white beans, frozen shrimp, and pantry staples like garlic and chicken broth all simmer together to create the most comforting and satisfying dish.
Here’s what you’ll need to make this lemon shrimp and bean stew recipe:
- Shrimp: Use large peeled and deveined shrimp for this recipe. I got a bag of frozen tail-off shrimp, which I thaw before using, but fresh shrimp is great if you can get it.
- Vegetables: Finely sliced parsnip, celery, and yellow onion add a subtle sweetness and nuttiness to the broth. Can’t find fresh parsnip? You can substitute it with a carrot.
- Lemon: I add lemon zest, not juice, to this shrimp stew to give it a bright, citrusy flavor.
- Olive Oil: Softens the veggies and adds a delicious richness to the broth.
- Salted Butter: A small amount of butter gives the stew a velvety texture and rounds out the flavor.
- Garlic: Use fresh minced garlic for maximum flavor.
- Butter Beans: These beans add a creamy texture and extra protein to the stew.
- Chicken Broth: I use Better Than Bouillon to keep this recipe budget-friendly.
- Parmesan: A little Parmesan cheese adds the best umami flavor to the broth.
- Apple Cider Vinegar: This is my secret ingredient for brightening up rich stews and soups!
How to Defrost Shrimp Correctly
It doesn’t matter if the shrimp you use is fresh or frozen; shrimp is a great source of protein and can be a nutritious addition to any meal. But, if you’re using frozen shrimp, it’s important to defrost it correctly to avoid any food safety issues. Here’s how to do it:
- Refrigerator method: The safest and most recommended way to defrost shrimp is by thawing it in the refrigerator overnight.
- Cold water method: If you’re short on time, you can also defrost shrimp by running them under cold water until soft and pliable.
Serving Suggestions
I usually serve this shrimp and white bean stew recipe with grilled bread for dipping. However, it would also be great served over rice or spaghetti.
Storage Instructions
This shrimp and bean stew is best when served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Slowly reheat it on the stovetop over medium heat until heated through.
How to Make Shrimp and White Bean Stew – Step by Step Photos
If your shrimp is frozen, thaw before beginning. I chose 1 lb of frozen, peeled, tail off shrimp.
Heat 1 Tbsp olive oil over medium heat in a large skillet and add 1 peeled and grated parsnip, 2 thinly sliced celery stalks, and ½ a finely sliced yellow onion. Cook until vegetables are soft.
Add 3 Tbsp salted butter and 2 cloves minced garlic.
Once the butter is melted, add the thawed shrimp. Cook until pink and opaque.
Remove shrimp and set aside. Then, add 3 cups chicken broth, 1 tsp apple cider vinegar, and 2 cans of rinsed beans. Simmer until liquid reduces slightly.
Then, add shrimp back to the skillet with 1 Tbsp grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes.
This shrimp and white bean stew is elegant, flavorful, and couldn’t be easier to make! You’ll love the combination of tender shrimp, creamy white beans, and tangy lemon in every bite.
