White Bean And Shrimp Stew With Dandelion Greens

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.

Recipe From cooking.nytimes.com

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.


SHRIMP AND WHITE BEAN STEW



Shrimp and White Bean Stew image

Make and share this Shrimp and White Bean Stew recipe from Food.com.

Recipe From food.com

Provided by sandrasothere

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients: 11

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14 ounce) can diced tomatoes, drained
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
3 cups chicken broth
1 lb small shrimp, peeled
1/2 cup parsley, chopped

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.


TUSCAN SHRIMP WITH WHITE BEANS



Tuscan Shrimp with White Beans image

Recipe From foodnetwork.com

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients: 11

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

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 AND WHITE BEAN SALAD



Shrimp and White Bean Salad image

This is a simple and tasty salad to have for lunch or as a side at dinner.

Recipe From allrecipes.com

Provided by SMCOLLAR

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 4h15m

Yield 6

Number Of Ingredients: 9

1 (16 ounce) package frozen cooked shrimp, thawed and tails removed
1 (14 ounce) can cannellini beans, drained and rinsed
1 cup cherry tomatoes, coarsely chopped
½ cup diced red onion
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Italian seasoning
1 teaspoon garlic salt
6 cups salad greens
Calories189.7 calories
Carbohydrate14.2 g
Cholesterol147.6 mg
Fat5.9 g
Fiber4.6 g
Protein19.7 g
SaturatedFat0.9 g
Sodium625.9 mg
Sugar1 g

Steps:

  • Toss the shrimp, cannellini beans, cherry tomatoes, and diced red onion together in a bowl.
  • Whisk the olive oil, red wine vinegar, Italian seasoning, and garlic salt together in a small bowl until well blended; drizzle over the shrimp mixture and toss to coat. Cover the bowl with plastic wrap and chill in refrigerator 4 hours to overnight.
  • Put the salad greens in a salad bowl, and top with the chilled shrimp mixture to serve.




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2009-02-18  · 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... ...
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  3. 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.
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