Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew is a fast, easy, tasty dish. I love Shrimp and we have had several Bean and Pasta dishes recently. This fit right in with the flavors we like. We started with a Persimmon and Speck Salad. My kind of meal!
 

Lemony Shrimp and Bean Stew

New York Times

 

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

 

INGREDIENTS

 

Yield:4 servings

1       teaspoon fresh lemon zest and 2 tablespoons juice

1       teaspoon sweet or smoked paprika

2       garlic cloves, grated

Kosher salt and black pepper

1       pound peeled, deveined large shrimp (tails removed)

4       tablespoons unsalted butter (½ 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-ounce) can cannellini beans or other white beans, rinsed

2       cups chicken stock or vegetable stock

2       tablespoons finely chopped fresh parsley (optional)

Toasted bread, for serving (optional)

 

PREPARATION

 

1.            Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

2.            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.

3.            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.