Creamy Lemon Shrimp with Bean Stew

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Remove the shell and tails from the shrimp.

Make 1 teaspoon fresh lemon zest and 2 tablespoons lemon juice.

Sprinkle lemon zest on the shrimp.

Add 2-3 grated garlic cloves, 1/2 teaspoons kosher salt, black pepper, and 1 teaspoon paprika to the shrimp and marinate for 5-6 minutes.

Slice the green part of 1 large leek, about 1 cup.

In a large pot over medium heat, melt 2 tablespoons of unsalted butter.

Once the butter is foaming, add the shrimp and cook until they turn pink and curl, then scoop them up to a plate.

Add the leeks to the pot, season with a pinch of salt and pepper, and cook until fragrant.

Add the white beans and 1 cup of shrimp stock, then turn the heat to high.

Season with a pinch of salt and pepper, and once boiling, add back the shrimp and lemon juice.

Add 1 teaspoon parsley, taste, and adjust salt and pepper as needed, then cook for about 4-5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens