Lemony Shrimp and Bean Stew
Ingredients
1 teaspoon fresh lemon zest, plus 2 tablespoons juice
1 teaspoon sweet paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick
1 (15-ounce) can cannellini beans, rinsed
2 cups chicken broth
2 tablespoons finely chopped fresh parsley
Toasted bread, for serving
Description
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 a welcome.
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
Calories: 389
Total Carbohydrates: 37 grams
Cholesterol: 176 milligrams
Total Fat: 14 grams
Dietary fiber: 7 grams
Protein: 27 grams
Saturated fat: 8 grams
Sodium: 972 milligrams
Trans Fat: 0 grams