Embracing the Seasons: Lemony Shrimp & Cannellini Beans Stew

As summer’s warmth lingers and the first hints of fall start to whisper through the cool evening air, there’s a unique culinary sweet spot that appears, and it blends the bright, fresh flavors of summer with the comforting, hearty qualities of fall. I am there right now, as Minnesota starts experiencing this transition. When I came across the New York Times’ recipe for Lemony Shrimp and Beans Stew, I knew immediately that I would have to give it a try. It is the perfect transitional period dish capturing the essence of both seasons.

And while it is a stew, it is light enough that it feels perfectly fine as a summer dish. The dish uses shrimp and lemon, classic summer ingredients, and cannellini beans which gives it depth and richness that make it feel substantial enough to embrace the cooler weather.

The fresh lemon juice and zest in the recipe deliver a zesty brightness and cuts through the richness of the beans and shrimp, adding a layer of acidity that invigorates and refreshes. This sharp citrusy note helps bridge the gap between the lingering heat of summer and the impending chill of fall.

The beans are the contrast that brings a satisfying heartiness to the stew, as well as adding protein and fiber to the dish. They also offer a comforting, grounding quality that becomes more appealing as the days grow shorter and cooler. Their subtle, earthy flavors and creamy texture provide a perfect counterbalance to the shrimp and lemon.

Beyond its flavor profile, this stew is a nutritional powerhouse. The shrimp offers high-quality protein and essential nutrients like vitamin B12 and iodine, while beans provide a range of vitamins, minerals, and antioxidants. The addition of fresh herbs and vegetables enhances its nutritional value, making it a well-rounded meal that supports a healthy diet.

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Lemony Shrimp & Cannellini Beans Stew

Lemony Shrimp & Cannellini Beans Stew

This is the perfect dish capturing the essence of summer and fall transition.

Ingredients

  • 2 teaspoon fresh lemon zest and 2 tablespoons juice
  • 1 teaspoon sweet or smoked paprika
  • 4 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)
  • 2 (15-ounce) cans cannellini beans, rinsed
  • 2 cups chicken stock
  • 1.5 cups of seafood stock
  • 2 tablespoons finely chopped fresh parsley (optional)
  • Toasted bread, for serving (optional but HIGHLY recommended)

Instructions

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

Notes

Because I added 2 cans of beans (instead of 1 as the original recipe calls for) I had to adjust come of the ingredients:

  • I decided to add an extra teaspoon of lemon zest to brighten up the flavors.
  • I also threw in two cloves of garlic for a bit more depth and punch.
  • Although two leeks might seem like a lot at first, don’t worry—they’ll cook down quite a bit.
  • The original recipe didn’t call for seafood stock, but while the stew was simmering, I thought it could use a richer umami boost. Adding it was definitely the right move, especially when we reheated the soup later in the day.
  • And whatever you do, don’t skip the bread. The broth is so flavorful, and a hearty rustic Italian bread is perfect for soaking up every last drop.

As we savor the final weeks of summer and prepare for the cooler days ahead, stew is more than just a recipe—it’s a culinary celebration of transition. It beautifully marries the freshness of summer with the heartiness of fall, offering a taste of both seasons in every bite. So, as you enjoy these last sunny days and anticipate the cozy fall nights, consider making this stew a part of your seasonal repertoire. It’s the perfect dish to bridge the gap between summer and fall, capturing the best of both worlds in a single, delectable bowl.

Here’s to a flavorful transition and a delightful end to summer!