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Lemony Shrimp And Bean Stew

Course Main Course

Ingredients

  • 1 tsp fresh lemon zest and 2 tablespoons juice
  • 1 tsp sweet or smoked paprika
  • 2 garlic cloves grated
  • kosher salt and black pepper
  • 1 lb. peeled, deveined larg shrimp (tails removed)
  • 4 tbsp unsalted butter, 1/2 stick
  • 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
  • 1 15 oz can cannellini beans or other white beans, rinsed
  • 2 cups chicken or vegetable stock
  • 2 tbsp finely chopped parsley
  • toast for serving, optional

Instructions

  • Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
  • In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
  • Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.