Make Ahead

Shrimp Perloo Inspired White Bean Stew

October 15, 2015
4 Ratings
Photo by nycnomad
  • Serves 4
Author Notes

This dish is the perfect cold weather crock pot creation. After reading a recipe for shrimp perloo I decided to do a little research and give it a try, the only problem is that rice sometimes does not agree with me, so I decided to substitute white beans for the rice. The result, an incredible, spicy, hearty stew that is out of this world. —nycnomad

What You'll Need
  • 2 cups Dried White Beans Soaked Overnight
  • 1 Red Bell Pepper (large)
  • 1 Can Chopped Tomatoes (13.5 oz +/-)
  • 2 cups Water
  • 2 cups Chopped Okra
  • 3-4 Strips of Smoked Bacon
  • 1 Onion (small) *optional
  • 2 Bay Leaves
  • 1/2 teaspoon Sweet Paprika
  • 1/4 teaspoon Cayenne Pepper
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Coarse Sea Salt
  • 1/8 teaspoon Dried Chili Flakes
  • Turkey Bones for Stock
  • 2-3 Stalks of Celery
  • 8 Jumbo Shrimp (shelled and deveined)
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Black Pepper
  • Fresh Parsley
  • Fresh Lemon Wedges
  1. Coarsely chop the onion, celery and bacon. Place it in a sauté pan with the olive oil over a medium heat until the onion is translucent and the bacon is slightly browned.
  2. Drain the beans, they should have been soaked overnight in lightly salted water (or you can use canned). Place them in your crockpot or large stock pot.
  3. Add, to the beans, 2 cups of water, the sautéed vegetables, chopped okra and bacon, the canned tomatoes, spices and turkey bones (I used the bones left over from half a turkey breast that still had a little meat left on the bone). Bring to a low boil and cook for 1 hour.
  4. Remove the bones from the pot and allow to cool. Once they have cooled, remove any meat from the bones and add it back to the stew. Discard the bones.
  5. Reduce the heat to low and prepare the shrimp. Remove the shell leaving the tail. Devein them and pop them into the pot. Chop the red peppers and add them to the pot as well. Stir and cover the pot for 10-15 minutes.
  6. Finely chop some fresh parsley, I used italian flat leaf parsley, and slice a few lemons. This stew is excellent on its own but with freshly squeezed lemon juice it is outstanding! Bon profit!

See what other Food52ers are saying.

  • Kathryn774
  • nycnomad
  • mare

3 Reviews

Kathryn774 August 17, 2020
We were given a basket full of fresh okra and this was a great way to use it. It is a very adaptable recipe as long as you use the recommended spice mix. I did not use beans but put a thick slice of rustic white bread in the bottom of the bowl before adding the soupy mix. I also did not want to open a jar of tomatoes during tomato harvesting season, so I threw in a handful of cherry tomatoes, tomato based vegetable juice, and tomato paste. Important to use the spice mix as specified for great flavor. Great recipe that allows for improvisation.
mare February 17, 2016
Think this is missing instruxns? - when do you put in the red pepper and the okra? I made it, and I think it's good, but i would chg some things (not trying to be that person who comments on a recipe i completely chgd - hate that). I'd recc. cooking the bacon separately/1st. Then, I'd cook the aromatics in the fat. Also, b/c i ended up using a pressure cooker to make the beans, i also ended up making a shrimp stock with the shrimp shells (just had smaller shrimp on hand), which was awesome. Thanks for the recipe!
nycnomad February 17, 2016
You were right I had forgotten to indicate when to add the red pepper, not to mention cooking times. Of course cooking times will vary whether you are using a crockpot or a large soup pot. With the crockpot it will take longer to boil obviously but the key is bring it to a boil and maintaining the temperature for long enough to cook the beans and then the shrimp completely. The pepper I add late in the cooking process in order to keep the consistency. As far as your other suggestions, I welcome variations, as I myself often consider recipes as food for inspiration and everyone has their preferences. I like a less smoky less fishy stew, but if you like yours on the stronger side, go for it!