After an extended period of beautiful Fall weather, Winter has let it be known that they are not far off. We were hit with plunging temperatures, and even a dusting of snow in some areas. This is definitely stew weather!

Gamberi e fagioli is Italian for shrimp with beans. It is a savory stew of shrimp, leeks, and cannellini beans. This particular version is popular in coastal Italy and southern France, where combining pantry legumes with the day’s catch and local produce is traditional. It is quick enough to be a weeknight staple and delicious enough to be in the weekly rotation!

Lemon Shrimp & Bean Stew

Lemon Shrimp & Bean Stew (adapted from cooking.nytimes.com)  Total Time Required: 30 minutes, Yield: 4 servings

Ingredients:

• 1 teaspoon fresh lemon zest
• 2 tablespoons juice
• 1 teaspoon smoked paprika
• 2 garlic cloves, grated
• kosher salt and black pepper
• 1 pound peeled, deveined large shrimp with tails removed
• 4 tablespoons unsalted butter
• 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise into 1/2-inch thick
• 15 ounces cannellini beans, rinsed
• 2 cups chicken stock
• 2 tablespoons finely chopped fresh parsley
• toasted bread, for serving

Directions:

Combine the lemon zest, with the paprika, garlic, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a medium bowl. Add the shrimp to the seasoning mix and toss to coat.

Combine the zest, spices, and seasonings and add the shrimp to the bowl.

In a large pot, melt the butter over medium-high heat. When the butter is foaming, add the shrimp to the pot and cook, stirring occasionally, until they are pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to a plate and set them aside.

Cook the shrimp, then remove them from the pot.

Add the leeks to the pan, season them with salt and pepper, and cook over medium heat until the leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally.

Sauté the leeks.

Add the beans and chicken broth to the pot and bring it to a boil over high. Lower the heat and simmer for 8 to 10 minutes.

Add the beans and broth to the leeks in the pot.

Stir in the reserved shrimp and any juices from the plate, parsley, and lemon juice, and season with salt and pepper.

Add the shrimp back into the pot.

Serve the shrimp and bean stew in bowls with toasted bread, if desired.

Garnish bowls of the stew with parsley and serve with bread, if desired.

Meals don’t have to be complicated to be delicious!  ~Linda

Lemon Shrimp & Bean Stew (adapted from cooking.nytimes.com)  Total Time Required: 30 minutes, Yield: 4 servings

Ingredients:

• 1 teaspoon fresh lemon zest
• 2 tablespoons juice
• 1 teaspoon smoked paprika
• 2 garlic cloves, grated
• kosher salt and black pepper
• 1 pound peeled, deveined large shrimp with tails removed
• 4 tablespoons unsalted butter
• 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise into 1/2-inch thick
• 15 ounces cannellini beans, rinsed
• 2 cups chicken stock
• 2 tablespoons finely chopped fresh parsley
• toasted bread, for serving

Directions:

Combine the lemon zest, with the paprika, garlic, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a medium bowl. Add the shrimp to the seasoning mix and toss to coat.

In a large pot, melt the butter over medium-high heat. When the butter is foaming, add the shrimp to the pot and cook, stirring occasionally, until they are pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to a plate and set them aside.

Add the leeks to the pan, season them with salt and pepper, and cook over medium heat until the leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally.

Add the beans and chicken broth to the pot and bring it to a boil over high. Lower the heat and simmer for 8 to 10 minutes.

Stir in the reserved shrimp and any juices from the plate, parsley, and lemon juice, and season with salt and pepper. Serve the shrimp and bean stew in bowls with toasted bread, if desired.