Lemony Shrimp and Bean Stew

Edit
Lemony Shrimp and Bean Stew

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome.

Rating

Ingredients

  • 1teaspoon fresh lemon zest and 2 tablespoons juice
  • 1teaspoon sweet or smoked paprika
  • 2garlic cloves, grated
  • Kosher salt and black pepper
  • 1pound peeled, deveined large shrimp (tails removed)
  • 4tablespoons unsalted butter (1/2 stick)
  • 2large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
  • 1(15-ounce) can cannellini beans or other white beans, rinsed
  • 2cups chicken stock or vegetable stock
  • 2tablespoons finely chopped fresh parsley (optional)
  • Toasted bread, for serving (optional)
Set base servings to enable scaling:

Directions

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 15 gramsCalories: 445Saturated Fat: 8 gramsUnsaturated Fat: 6 gramsSodium: 1000 milligramsSugar: 5 gramsFiber: 7 gramsCarbohydrate: 44 gramsProtein: 36 grams
Stew

Source: https://cooking.nytimes.com/recipes/1020828-lemony-shrimp-and-bean-stew