Shrimp and White Bean Stew
User Reviews
5
Shrimp and White Bean Stew
Description
Shrimp and White Bean Stew blends tender shrimp with soft, grated parsnip, crisp celery, and sweet onion sautéed in olive oil and butter with garlic. A gentle simmer with chicken broth, apple cider vinegar, and white beans rounds out the dish with creamy texture and a tangy lift. The addition of Parmesan cheese and lemon zest just before serving enhances the depth of flavors while preserving the shrimp's delicate bite. This stew relies on slow simmering to meld flavors without overcooking the shrimp, maintaining a pleasing contrast between the beans' softness and the shrimp's firmness.
The stew serves well with grilled bread to complement its creamy broth, making it a hearty yet balanced meal. The bright notes from lemon and vinegar cut through the richness of butter and Parmesan, refreshing the palate with every spoonful. Cooking vegetables until soft but not browned preserves their natural sweetness and texture.
This recipe benefits from using a sauté pan or a pot with depth to allow even gentle simmering. Apple cider vinegar can be substituted with white or rice vinegar if needed, or omitted if preferred. While canned butter beans are used here, any white bean works similarly, providing creamy body and mild flavor.
Ingredients
- 24 Shrimp $6.47, large, peeled and deveined, 1 lb
- 1 parsnip $0.49, peeled and grated with a cheese grater
- 2 celery $0.14, stalks, sliced thin
- ½ yellow onion $0.47, finely julienned (cut into thin strips
- ½ lemon $0.68, zested (other half cut into wedges to serve
- 1 Tbsp olive oil $0.22
- 3 Tbsp butter $0.39, salted
- 2 garlic $0.06, cloves, minced
- 2 butter beans $1.72, rinsed and strained, cans
- 1 Tbsp Parmesan Cheese $0.33, shredded
- 3 cups chicken broth $0.24
- 1 tsp apple cider vinegar $0.01
Instructions
- If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
- Heat olive oil over medium heat in a large skillet or sauté pan and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
- Add salted butter and minced garlic
- Once the butter is melted, add the thawed shrimp.
- Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
- Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed beans.
- Simmer until liquid reduces a little bit, by ¼ to ⅓.
- Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.
Notes
- Use any variety of white beans if butter beans aren’t available; canned beans should be rinsed and drained.
- Apple cider vinegar adds a bright tang but can be replaced by white or rice vinegar or skipped if necessary.
- Choose a sauté pan or a pot with some depth to allow a gentle simmer and prevent spillage as the stew reduces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings (1.5 cups per serving)
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 319kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Sodium | 1489mg | 62% |
| Fiber | 10g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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