If you are managing high blood cholesterol levels use olive oil instead of butter. https://www.aboutoliveoil.org/butter-to-olive-oil-conversion-chart;


Don’t like shrimp? Chicken would work just as well. 

Lemony Shrimp and Bean Stew

June 3, 2024

My husband made this recipe from The New York Times recently and it was so easy and delicious! It is also adaptable.

Total Active Time: 30 Min |  SERVES 4

Nutrition per serving:

516 Cals, 44g Protein, 49g Carbs, 14g Fat, 


  • 1 teaspoon fresh lemon zest and 2 tablespoons juice
  • 1 teaspoon sweet or smoked paprika
  • 2 garlic cloves, grated
  • Kosher salt and black pepper
  • 1 pound peeled, deveined large shrimp (tails removed)
  • 4 tablespoons unsalted butter (½ stick)
  • 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed
  • 2 cups chicken stock or vegetable stock
  • 2 tablespoons finely chopped fresh parsley (optional)
  • Toasted bread, for serving (optional)


  1. Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
  2. 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.
  3. 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.