Lemony Shrimp & Bean Stew

Gah, so good!

Lemony shrimp and buttery toast. Need I say more?

Well, okay, I’ll say more. I have a lot to say about this dish. It was perfect. It was divine. It was mild with butter and soft with leeks and sweet with wine and aromatic with paprika and I loved every. single. bite of it.

We’re using the recipe from the New York Times with a few adjustments, most notably the addition of white wine, because a lemon-butter broth is practically begging for it. Eat it outside and imagine you’re at a French bistro.

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Lemony Shrimp & Bean Stew (adapted from the New York Times)
Cook time: 25-30 minutes
Serves: 4

For Dietary Restrictions

• Gluten free: use gluten-free bread

• Dairy free: use olive oil instead of butter

Kids Can Help

• wash leeks and parsley, open cans, rinse beans, measure paprika and salt, juice the lemon, press garlic, make toast