White Beans & Shrimp

This week's recipe for White Beans and Shrimp is far ritzier than red beans and rice, and dare we say more delicious?



  • 2 pounds dried great Northern beans
  • 4 cups chopped onion
  • 2 cups chopped celery
  • 2 cups chopped bell pepper
  • 1/2 cup chopped parsley
  • 1/4 cup fresh garlic
  • 2 tablespoons thyme
  • salt and black pepper
  • chicken or vegetable stock
  • dash of cayenne pepper


  • 1/4 cup chopped fresh garlic
  • 2 tablespoons olive oil
  • 3 pounds shrimp, peeled and deveined
  • 3/4 cup white wine
  • white pepper and salt to taste
  • 4 cups heavy cream
  • hot cooked white rice


To prepare beans: Cover beans with water and soak for 8 to 10 hours or overnight in refrigerator. Drain beans and place in a large pot. Add onion, celery, bell pepper, parsley, thyme, salt, black and cayenne peppers. Pour in enough stock to cover beans by three inches. Bring to a boil, then reduce to low heat and cook for 2 hours until beans are tender and creamy, stirring frequently to ensure that beans do not stick.

To prepare shrimp: Sauté garlic in oil. Add shrimp and cook until pink. Deglaze pan with wine. Season with salt and white pepper to taste.

When beans are done, add shrimp to beans and bring to a simmer. Add cream and stir to blend; heat through. Serve over rice.

Serves 12-14

Recipe compliments of market shopper

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.