Lemony Shrimp and Bean Stew
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2
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Calories
335 kcal
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Course
Main Course, Appetizer
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Cuisine
Australian
Lemony Shrimp and Bean Stew
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This lemony shrimp and bean stew is the perfect light and cozy dish for any time of year! Packed with plump shrimp, tender beans, and a zesty lemon broth, it's a one-pot meal that's comforting and refreshing. It all comes together in under 30 minutes, making it an excellent choice for busy weeknights. Just a few fresh ingredients and pantry staples are all you need to create this easy meal. Serve it with crusty bread to soak up the flavorful broth.
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Ingredients
For the shrimp
- ½ lb Shrimp peeled and deveined (see note 1)
- 1 teaspoon lemon zest (see note 2)
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the stew
- 1 tablespoon olive oil
- 1 onion cut into thin moons
- 2 cloves garlic thinly sliced
- ¼ cup white wine (see note 3)
- 1½ cups broth (see note 4)
- 1 can white beans (see note 5)
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoon butter
- 1 tablespoon fresh parsley finely chopped
- ½ tablespoon fresh chives finely chopped
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Instructions
- Place the shrimp in a bowl and add the lemon zest, minced garlic, salt and pepper. Toss to coat.½ lb / 225 g shrimp1 tsp lemon zest2 cloves garlic¼ tsp salt¼ tsp black pepper
- Place a large skillet or pan over medium heat and add the olive oil. Once hot, add the sliced onion and cook for 4 minutes until softened. Add the sliced garlic and stir through for 1 minute.1 tbsp olive oil1 onion2 cloves garlic
- Pour in the white wine and let it sizzle.¼ cup / 60 ml white wine
- Add the broth and bring to a simmer. Lower the heat, add the lemon juice and beans, then simmer for 8 minutes.1½ cups / 360 ml broth1 tbsp lemon juice1 can white beans
- Add the marinated shrimp and any juices that have collected in the bowl. Simmer gently for 3 minutes or until the shrimp are just cooked through.
- Stir in salt, pepper, lemon zest and butter. Stir until the butter has melted. Sprinkle with the parsley and chives, and serve immediately.¼ tsp salt¼ tsp black pepper1 tsp lemon zest2 tbsp butter1 tbsp fresh parsley½ tbsp fresh chives
Notes
- Go for 20-25 or 26-30 count. That should give you a good serving per person. I usually buy frozen raw shrimp! They are so handy to have in the deep freeze. But you can use fresh shelled and deveined shrimp. If you use frozen shrimp, ensure it is fully defrosted before cooking.
- You need the zest and juice of a lemon, so go for fresh. Remember to zest the lemon before you juice it, as it is almost impossible to zest a squeezed lemon.
- Anything dry white wine that you like to drink is perfect here. If you don't consume alcohol, replace it with broth and an extra ½ teaspoon of lemon juice.
- I use shrimp stock whenever I have it available. But you can use fish, vegetable or even chicken if that is all you have on hand.
- Any white beans work here.
Nutrition Information
Show Details
Calories
335kcal
(17%)
Carbohydrates
13g
(4%)
Protein
20g
(40%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
173mg
(58%)
Sodium
783mg
(33%)
Potassium
446mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
769IU
(15%)
Vitamin C
15mg
(17%)
Calcium
108mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 173mg | 58% |
| Sodium | 783mg | 33% |
| Potassium | 446mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 15mg | 17% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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