Make Ahead

Shrimp Perloo Inspired White Bean Stew

October 15, 2015
Photo by nycnomad
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

  • Serves 4
  • 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
In This Recipe
  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!

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