How to make it

  • Soak beans overnight in 4 cups water. Next morning add additional 4 cups water, bay leaves and ham hoc to pot, season with salt and black pepper.
  • Cook beans until tender. Add water as necessary. Remove bay leaves and skin and bones from ham hoc.
  • Rinse, peel & de-vein the shrimp and set them aside for later.
  • In a skillet, cook bacon until crisp.
  • Crumble bacon, add onion, garlic, celery and parsley and cook until the onions turn clear.
  • Add shrimp to skillet and lightly sauté until just turning pink.
  • Add shrimp, bacon and veggies mixture to the beans.
  • If bean stock is too thin mix 2 Tbsp flour with ¼ cup cold water, blend until smooth and add to pot. Bring stew to a fast boil and the flour will thicken the stock.
  • Serve hot with buttered cornbread.

Reviews & Comments 3

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    " It was excellent "
    frankieanne ate it and said...
    Really delicious. I soaked my beans for what ended up being 12 hours and then used my slow cooker and cooked them on low. They were done in 5 hours. I don't like soupy soup or stew so I only used six cups of water and I only used two bay leaves. I then put it in the refrigerator overnight so I could skim off the fat. I mashed one cup of beans and stirred it back into the pot. I finished it up on the stovetop. I only used one pound of shrimp and that was plenty for me. Didn't do the flour/water thing as I had mashed up the beans and I didn't have any celery. Added to IMI on 2/6/16
    Shrimp And White Bean Stew
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    " It was excellent "
    cheryilyn ate it and said...
    I think I love you. (don't tell my husband)
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    " It was excellent "
    frankieanne ate it and said...
    Sounds wonderful! I love bean and shrimp combinations.
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    " It was excellent "
    possumqueen ate it and said...
    Another great recipe! Saved this one too!
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