Lemony Shrimp and Bean Stew

This is a recipe I’m surprised I didn’t already create myself, as I love all the ingredients and the ease of preparation -right up my alley! To save a trip to the store, I substituted chopped onion for the leeks. With shrimp in the freezer and the rest of the ingredients in the pantry this is a perfect dinner for any night of the week. For two of us, I used half the shrimp and butter but all the beans and broth. Fish or scallops would work fine as well no doubt.

Credit to Sue Li of the New York Times for my new favorite easy dinner!

1 tsp. fresh lemon zest, plus 2 Tbs.. juice

1 tsp. sweet paprika

2 garlic cloves, grated

Kosher salt and black pepper

1 pound peeled, deveined large shrimp (tails removed)

4 Tbs. unsalted butter (1/2 stick)

2 large leeks, trimmed, then halved lengthwise, white and green parts sliced crosswise 1/2 inch thick

1 (15 oz) can cannellini beans, rinsed

2 cups chicken broth

2 Tbs. finely chopped fresh parsley

Toasted bread for serving

Combine lemon zest, paprika, garlic, 3/4 tsp. salt and 3/4 tsp. 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.
Serves 4.