MMMMM----- Recipe via Meal-Master (tm) v8.06

     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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