Lemony shrimp and bean stew [Sue Li] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 151) by New York Times Cooking and Emily Weinstein

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute onions for leeks.

  • janeths on May 04, 2026

    Delicious. The flavours blend together beautifully.

  • lholtzman on May 23, 2025

    This is such a great and comforting recipe, which we’ve made multiple times. Definitely a favorite.

  • SheilaS on May 02, 2025

    I thoroughly enjoyed this and have made 3 variations: with shrimp, as written; a veg version with baby spinach; and topped with sole filets (a flaky white fish was suggested as an alternative to the shrimp. No canned beans so I cooked up a pot of Rancho Gordo Marcella beans. The lemon zest and juice make it bright and fresh.

  • shylastrath on April 20, 2025

    Subbed Rancho Gordo Snow Cap beans for white beans.

  • hbakke on December 20, 2024

    I thought this would be a little boring, but it was delicious. The stewed lemony beans and leeks were perfect with a side of crusty bread. I used regular paprika, but I would try smoked paprika next time.

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