Lemony Shrimp With White Beans And Couscous Recipes

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LEMONY SHRIMP AND BEAN STEW



Lemony Shrimp and Bean Stew image

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

Provided by Sue Li

Categories     dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

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 (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-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)

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.

BUTTERY SHRIMP WITH MARINATED WHITE BEANS



Buttery Shrimp With Marinated White Beans image

A quick and sophisticated pantry dinner is just what the doctor ordered.

Provided by Liz Mervosh

Time 25m

Number Of Ingredients 11

2 large lemons
2 15-oz. cans cannellini beans, drained and rinsed
5 tablespoons olive oil, divided
1.25 teaspoons kosher salt, divided
4 large cloves garlic, finely chopped (about 2 Tbsp.)
.25 teaspoon crushed red pepper
3 tablespoons unsalted butter, divided
.25 cup dry white wine
1 pound peeled, deveined large shrimp
.33 cup chopped fresh parsley leaves
Toasted bread, for serving (optional)

Steps:

  • Remove lemon peel in wide strips with a vegetable peeler, avoiding white pith. Finely chop strips to equal 1 tablespoon; transfer to a medium bowl. Squeeze lemons to equal 3½ tablespoons juice. Add beans, 3 tablespoons oil, ¾ teaspoon salt, and 2 tablespoons lemon juice to chopped lemon peel in bowl.
  • Place garlic, crushed red pepper, 2 tablespoons butter, and remaining 2 tablespoons oil in a large skillet. Cook over medium, stirring often, until garlic is lightly golden, about 4 minutes. Add wine and cook until reduced by half, about 1 minute.
  • Add shrimp and increase heat to medium-high. Cook until shrimp are just opaque, 3 to 4 minutes. Stir in parsley and remaining 1½ tablespoons lemon juice, ½ teaspoon salt, and 1 tablespoon butter. Serve over beans with bread, if using.

Nutrition Facts : Calories 510 kcal, Carbohydrate 37 g, Cholesterol 166 mg, Fiber 10 g, Protein 29 g, SaturatedFat 8 g, Sodium 1330 mg, Sugar 4 g, Fat 27 g, UnsaturatedFat 0 g

LEMONY SHRIMP WITH WHITE BEANS AND COUSCOUS



Lemony Shrimp With White Beans and Couscous image

Make and share this Lemony Shrimp With White Beans and Couscous recipe from Food.com.

Provided by Yoga Booty

Categories     Beans

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

10 ounces couscous, uncooked (1.5 cups cooked)
1 1/4 teaspoons kosher salt, divided
4 teaspoons unsalted butter, divided
2 garlic cloves, chopped
4 scallions, chopped
1 lb medium shrimp, peeled and deveined
15 1/2 ounces cannellini beans, rinsed
1/2 cup fresh parsley
2 tablespoons lemon juice
1/4 teaspoon pepper

Steps:

  • Bring two cups water to a boil in a pan. Add couscous and 1/4 tsp salt. Remove from heat, cover, and let stand 5 minute Fluff with a fork.
  • Heat 2 tsp butter in a large skillet over medium high heat.
  • add garlic and scallions; cook 30 seconds.
  • add shrimp and stir about 3 min untill shrimp begin to turn pink.
  • stir in beans, parsley, lemon juice, remaining butter, remaining 1 tsp salt, and 1/4 tsp pepper.
  • cook 2-3 min until heated through.
  • serve with the couscous.

Nutrition Facts : Calories 485.2, Fat 6.2, SaturatedFat 2.8, Cholesterol 153.4, Sodium 1528.2, Carbohydrate 74.5, Fiber 10.1, Sugar 2.7, Protein 30.9

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