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Lemony Shrimp & White Bean Stew

Lemony Shrimp & White Bean Stew

Athena Calderone


1 tablespoon lemon zest and 3 tablespoons juice
¼ teaspoon habanero chili, finely diced
2 garlic cloves, grated
1 teaspoon fresh oregano, finely chopped + stems for simmering
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large shallots, halved lengthwise, sliced thin
½ fennel bulb, sliced and diced (optional)
1 (15-ounce) can cannellini beans or other white beans, rinsed
¼ cup white wine
2 cups chicken stock or vegetable stock
3 tablespoons fresh parsley, roughly chopped
Toasted bread, for dunking


Combine lemon zest, chili, garlic, oregano, salt and 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 shallots and fennel, season with salt and pepper, and cook over medium until translucent and starting to brown on the edges, 6 to 7 minutes. Add wine to deglaze and cook down. Add beans and chicken broth and bring to a boil. Season with salt and pepper, add a few spring of fresh oregano, 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 olive oil slathered toasted bread.

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