Shrimp and Bean Stew
Comforting and delicious!
Servings: 6
Ingredients
- 600 g shrimp size 31-40/lb (headless) or 40-50/kg (head-on) | remove heads, peel and devein (optional: reserve the shells to make a broth)
- 2-3 Tbsp olive oil
- 1 onion large, diced finely
- 4 cloves garlic minced
- 2 tsp smoked paprika
- ¼ tsp red pepper flakes
- 2 anchovy fillets in oil drained and minced (optional)
- 4 cup cooked beans white (cannellini), red kidney or pinto beans, cooked with salt
- 1 cup diced tomatoes canned or fresh
- 1/2-1 cup shrimp stock (made with reserved shells) or water
- ½ cup dry white wine (optional)
- salt and pepper to taste
- 1-2 cup water to desired consistency
- ½ cup cilantro (or parsley) fresh, chopped finely
- 1 tsp lemon zest (optional)
Instructions
Shrimp broth (optional)
- In a large pan with a lid, heat 1 Tbsp olive oil over medium heat. Add the shrimp shells and cook, stirring constantly, until they are browned and a bit charred in some spots, about 5-6 minutes. Remove from heat and carefully add 1 cup of water (watch for splatter). Return the pan or skillet to low heat, cover and let the broth simmer for about 5 minutes, stirring a few times. Strain to discard the shells and reserve the broth (yields sbout 1/2 cup).
Stew
- Season the raw/peeled shrimp with a pinch of salt and reserve.
- On medium heat, warm 2 Tbsp olive oil in a pan (can be the same used for the broth), add the onion and cook until translucent and starting to brown, about 5-6 minutes. Add the garlic, paprika, red pepper flakes and anchovies (if using), and cook for about 2 minutes, stirring regularly.
- Add wine (if using) to deglaze and let the alcohol evaporate. Then add shrimp broth and/or water, the cooked beans, the tomatoes, and mix well. If you prefer a "soupier" stew, add more broth or water. Taste and adjust the seasoning with salt and a pinch of black pepper. Bring to a boil, lower the heat and cook for 10 to 15 minutes, stirring occasionally, until broth has thickened and beans are soft.
- Add the shrimp, stir, cover the pan and boil for a few minutes, stirring a couple more times, just until the shrimp is cooked - rosy and opaque.
- Turn off the heat, add the fresh herbs and lemon zest (optional). Serve in a bowl, drizzled with good EV olive oil and accompanied by slices of rustic bread or plain cooked rice. Enjoy!
Video
Notes
- In Portugal, this dish is made with fresh cilantro. If it's not your favourite, use parsley instead.
- This recipe has plenty of shrimp. It's possible to increase the recipe to serve 2 more people by adding up to 2 more cups of cooked beans and you will still have enough shrimp.
- Introduce another layer of flavour and more texture by adding some sliced chorizo (or another cured sausage) to sauté with the onions in the beginning, or pan-fry them separately and add along with the shrimp to cook in the broth or simply sprinkling the browned slices on top just before serving.
- Another option is to make a "Bean and Seafood Stew", replacing a portion of the shrimp with mussels, clams, lobster pieces, or other seafood of your choice.