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Title: Lemony Shrimp & Bean Stew
Categories: Seafood, Beans, Vegetables, Citrus
Yield: 4 Servings
1 ts Fresh lemon zest
2 tb Lemon juice
1 ts Sweet or smoked paprika
2 cl Garlic; grated
Salt & black pepper
1 lb Peeled, deveined large
- shrimp; tails off
4 tb Unsalted butter
2 lg Leeks; trimmed, then halved
- lengthwise, white & light
- green parts sliced
- across 1/2" thick
15 oz Can cannellini beans;
- rinsed
2 c Chicken stock
2 tb Fresh parsley; fine chopped
- (optional)
Toasted bread; for serving
- (optional)
Combine lemon zest, paprika, garlic, 3/4 ts salt
and 3/4 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.
Recipe by Sue Li
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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