LEMONY SHRIMP & BEAN STEW (NYT)

Lemony Shrimp & Bean Stew (NYT) image

Number Of Ingredients 8

1 teaspoon Lemon Zest
2 tablespoons Lemon Juice
2 cloves Garlic
1 pound Shrimp, Peeled & Deveined
4 tablespoons Unsalted Butter
2 stalks Leeks, White & Light Green, Halved Lengthwise & Sliced 1/2" Thick
1 can Cannellini Beans
2 cups Chicken Stock

Steps:

Combine lemon zest, paprika, garlic, 3/4 teaspoon 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.