Shrimp And White Bean Stew Food

LEMONY SHRIMP AND BEAN STEW

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

SHRIMP, WHITE BEAN AND KALE STEW

Steps:

• Heat the olive oil in a dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are browned, 3 to 5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the kale, season with salt and pepper and cook until wilted, about 3 minutes. Stir in the white beans, chicken broth, 1 cup water and a pinch of salt. Add the bay leaves. Bring to a boil, then reduce to a simmer; cover and cook until the kale is tender, about 5 minutes.
• Meanwhile, preheat the broiler. Put the baguette pieces cut-side up on a baking sheet and broil until toasted, 2 to 3 minutes.
• Season the shrimp with salt and pepper. Add to the simmering stew, cover and cook until opaque, about 3 minutes. Season the stew with salt, if needed. Discard the bay leaves, then divide the stew among bowls. Drizzle with more olive oil and serve with the bread.

TUSCAN SHRIMP WITH WHITE BEANS

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

SHRIMP & WHITE BEAN STEW

Steps:

• In a large heavy soup pot over medium heat, heat olive oil.
• Add onion and garlic; saute until soft but not browned.
• Stir in cannellini beans, tomatoes, rosemary, and pepper.
• In a small bowl, combine the hot water and the bouillon cube; stir until well combined and then pour into soup mixture.
• Add clam juice, white wine, and hot pepper sauce to taste (be careful, remember you can always add more hot pepper sauce, but you can't take it out).
• Bring soup just to a boil, reduce heat to low and simmer approximately 30 minutes or until slightly thickened.
• Just before serving time, add the shrimp; simmer approximately 2 to 3 minutes or until shrimp are opaque in center (cut to test).
• Stir in parsley.
• Remove from heat and serve in soup bowls.

SHRIMP AND WHITE BEAN STEW

Steps:

• Heat the oil in a soup pot. Add onion and garlic and cook, stirring frequently,until the onion softens, about 3 minutes.
• Stir in the beans, tomatoes, and herbs.
• Add broth and bring to a boil over high heat.
• Reduce heat and simmer until the stew is slightly thickened, about 15 minutes.
• Add the shrimp and simmer just until cooked through, about 2 minutes.
• Add parsley and serve.

WHITE BEAN AND SHRIMP STEW WITH DANDELION GREENS

Steps:

• Heat the oven to 350 degrees.
• Heat 2 Tbsps. olive oil in a Dutch oven over medium heat. Add the pancetta and cook, stirring frequently, until it begins to brown and render its fat, about 3 minutes. Add the onion and cook until soft, about 5 minutes. Add 3 cloves of minced garlic (about 2 Tbsps.) and cook until fragrant, about 3 minutes.
• Add the dried beans and water, cover tightly and bring to a simmer. When the water is simmering, stir and place in the oven. Bake for 1 hour before stirring in 1 teaspoon of salt. Cover again and return to the oven to cook, stirring occasionally, until the beans are tender, about 1 1/2 to 2 hours total.
• Meanwhile, season the shrimp with the pimentón, ground cumin, the remaining 1 clove minced garlic and one-half teaspoons of salt. Heat a medium nonstick skillet over medium-high heat, add 1 tablespoons olive oil and, when it is very hot, add the shrimp. Cook, stirring constantly, until the shrimp are bright red on the outside and firm, about 3 minutes. Remove from heat and reserve.
• When the beans are tender, stir the shrimp and the chopped dandelion greens into the stew. Cook just long enough to wilt the greens, about 5 minutes. Season to taste, adding first salt and then the sherry vinegar, adding it about one-fourth teaspoons at a time. It will take only about 1 teaspoons total. The stew shouldn't taste noticeably sour, just more complex.