Lemon Shrimp Stew
(from Mainergirl’s recipe box)
Source: New York Times Cooking
Prep time: 15 minutes
Cook time: 10 minutes
Serves 4 people
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)
Directions
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Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
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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.
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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.