Shrimp Chicken And Bean Stew Recipes

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SHRIMP, CHICKEN AND BEAN STEW



Shrimp, Chicken And Bean Stew image

Provided by Marian Burros

Categories     dinner, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

1 cup long-grain rice
16 ounces whole onion or 14 ounces ready-cut onion (3 1/2 cups)
2 teaspoons canola oil
2 large ribs celery or 7 ounces ready-cut celery (1 cup)
2 cloves garlic
16 ounces whole green peppers or 14 ounces ready-cut green peppers (4 cups)
1 small dried hot red pepper
1 28-ounce can no-salt-added crushed tomatoes
2 cups no-salt-added vegetable or chicken stock or broth
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
Freshly ground black pepper to taste
1 15-ounce can low-sodium kidney beans
6 ounces jumbo shrimp in the shell
8 ounces skinless, boneless chicken breasts
1/4 teaspoon salt (optional)

Steps:

  • Bring rice and 2 cups of water to boil in a heavy-bottom pot. Cover and simmer, cooking a total of 17 minutes.
  • Chop whole onion and saute in hot oil in a nonstick pot over medium-high heat.
  • Wash, trim and chop whole celery. Mince garlic and add both to onion.
  • Wash, trim seed and chop green pepper and add to onion.
  • Chop hot pepper and add; cook these a total of 10 minutes.
  • Add the tomatoes, stock, thyme, oregano and black pepper. Bring to a boil.
  • Drain and rinse beans thoroughly.
  • Shell shrimp and cut in halves or thirds, depending on size of shrimp.
  • Dice the chicken and add, with shrimp and beans, to the stew. Continue cooking about 3 minutes, just until shrimp and chicken are cooked.
  • Stir in cooked rice. Season with pepper and salt. Serve with corn muffins, if desired.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 10 grams, Fiber 17 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1014 milligrams, Sugar 20 grams, TransFat 0 grams

LEMONY SHRIMP AND BEAN STEW



Lemony Shrimp and Bean Stew image

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

Provided by Sue Li

Categories     dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)

Steps:

  • Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon 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 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. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

SHRIMP AND WHITE BEAN STEW



Shrimp and White Bean Stew image

Make and share this Shrimp and White Bean Stew recipe from Food.com.

Provided by sandrasothere

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14 ounce) can diced tomatoes, drained
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
3 cups chicken broth
1 lb small shrimp, peeled
1/2 cup parsley, chopped

Steps:

  • Heat the oil in a soup pot. Add onion and garlic and cook, stirring frequently,until the onion softens, about 3 minutes.
  • Stir in the beans, tomatoes, and herbs.
  • Add broth and bring to a boil over high heat.
  • Reduce heat and simmer until the stew is slightly thickened, about 15 minutes.
  • Add the shrimp and simmer just until cooked through, about 2 minutes.
  • Add parsley and serve.

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