Publishing on Wednesdays & Fridays

Shrimp and White Bean Stew

Clearly this was a recipe I would not pass up. I adapted this from a Louisiana Cookin’ recipe. It was light and rich all at the same time. I highly recommend buying fresh shrimp for this. You will be glad you did!

If you can soak beans overnight or all day before time to make supper, you can make this! I also made Half Baked Harvest’s 5 Ingredient Beer Bread to go with it (and topped with our favorite homemade strawberry jam). SO SO GOOD. Meals like this make me feel like life is together even when it most definitely is not!


2 tablespoons olive oil, divided
2 tablespoons butter, divided
4 slices bacon, diced
1 pound fresh peeled large shrimp
1 heaping tablespoon minced garlic
1 teaspoon lemon zest
1 tablespoon kosher salt, divided
1/4 cup butter
1 bunch green onions, diced
1 pound dry white beans, soaked overnight and drained
6 cups chicken broth
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice

Soak beans overnight. Drain.
In a large Dutch oven heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
Add bacon and cook, stirring until crispy. Remove from the pot.
In a large bowl toss together the shrimp, garlic, lemon zest, 1/2 teaspoon of salt, and remaining 1 tablespoon oil and 1 tablespoon of butter. Increase heat to medium-high and add shrimp to pot.
Cook 3 minutes until pink. Remove from pot.
In the same pot add 1/4 cup butter. Add green onion, cook until soft. Stir in beans, broth, and remaining salt. Increase heat to boiling. Reduce heat, cover and simmer until beans are tender but not falling apart, about 30-45 minutes.
Stir in parsley and lemon juice. Return bacon and shrimp to the pot. Heat on low for 5 minutes.

*Recipe adapted from Louisiana Cookin’.

(Ashley Madden is a wife, mother and published cookbook author from Minden, La.)