LEMONY SHRIMP AND BEAN STEW

Lemony Shrimp and Bean Stew image

Number Of Ingredients 10

1 teaspoon Lemon zest
2 tablespoons Lemon juice
2 cloves Garlic, grated
3/4 teaspoon Kosher salt and pepper
1 pound Large shrimp, peeled and deveined, tails removed
2 pieces Leeks, large, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2 inch thick
1 can Canellini beans, 15 oz
2 cups Chicken or vegetable stock
1 teaspoon Paprika, sweet or smoked
2 tablespoons Parsley, finely chopped

Steps:

Combine lemon zest, paprika, garlic, salt and 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
Stir pot 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.