Shrimp, Chorizo & Bean Stew

Recipe created by Chef Crusco Catering in Austin, Texas


  • 12 (U15) Shrimp – peeled and deveined
  • EVOO
  • Sea Salt & Pepper – to taste
  • 1 tsp. Pimenton
  • 2 tbsps. Unsalted Butter
  • 1 shallot – peeled and minced
  • 1 Leek – sliced thin
  • 1 garlic clove – peeled and sliced thin
  • 1/4 link Spanish Chorizo embutido – diced into 1/4 inch cubes
  • 1/4 cup white wine
  • 1 Jar Spanish Judiones Butter beans
  • 1/4 cup Stock – seafood, vegetable or chicken work
  • 1 lemon – juices and zest
  • Parsley – rough chop for garnish


  1. In a large saute pan, add EVOO over high heat. Season the shrimp with salt, pepper and pimenton. When starting to smoke, add the shrimp and sear for 1-2 minutes. Season the other side and flip over. Cook 1 minute more and remove from the pan. Set aside.
  2. Add butter to the pan and once melting add the sliced shallot. Cook for 1-2 minutes, then add the leeks. Season with salt, pepper and pimenton. Cook for 3-4 minutes until the leeks start wilting.
  3. Add the garlic and chorizo. Increase heat to high and cook for 3-4 more minutes. Immediately add the white wine and cook until reduced by half.
  4. Add the beans and stock. Taste and reseason if needed. Bring mixture to a gentle boil, then reduce heat to med-low and simmer for 7-8 minutes until the beans are tender and the liquid is reduced.
  5. Place the shrimp and any juices back into the pan, followed by lemon zest & juice.
  6. Taste and season with more salt and pepper if needed. Garnish with a sprinkle of fresh parsley.
  7. Serve right away with crusty french bread and enjoy!