Shrimp White Bean Stew
Dive into comfort food perfection with this hearty and flavorful Shrimp White Bean Stew, a one-pot wonder that’s as satisfying as it is simple to make. Brimming with tender shrimp, creamy white beans, and a medley of aromatic vegetables like onion, celery, and carrot, this dish is elevated with fragrant herbs, a touch of paprika, and a subtle kick of red pepper flakes. Simmered in a rich tomato-infused broth, the stew strikes the perfect balance between wholesome and indulgent. Ready in under an hour, this recipe is ideal for busy weeknights or cozy gatherings. Serve it hot, garnished with fresh parsley and a squeeze of lemon, for a bright, zesty finish. Perfect for seafood lovers and fans of hearty soups, this Shrimp White Bean Stew is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 2 stalks, diced celery
- 1 large, diced carrot
- 1 14-ounce can crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 3 cups, drained and rinsed cooked white beans (cannellini or great northern beans)
- 1 bay leaf
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground) black pepper
- 1 pound raw shrimp (peeled and deveined)
- 0.25 cup, chopped fresh parsley
- 1 for wedges lemon
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, celery, and carrot. Sauté for 6-7 minutes until vegetables are softened and fragrant.
Stir in the crushed tomatoes and cook for another 2-3 minutes, letting the flavors meld.
Pour in the chicken or vegetable broth and add the white beans, bay leaf, paprika, thyme, red pepper flakes, salt, and black pepper.
Bring the mixture to a boil, then lower the heat to a simmer. Cover and let cook for 15 minutes, stirring occasionally.
Add the shrimp to the pot and stir gently. Cook uncovered for 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaf and taste the stew. Adjust seasoning with additional salt or pepper if needed.
Garnish the stew with fresh parsley and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3562 mg | 155% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 26.8 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 973 mg | 75% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 5104 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
