Lemony Shrimp and Bean Stew

Name: Lemony Shrimp and Bean Stew
Total time: 30 min
Ingredients: 1 teaspoon fresh lemon zest and 2 tablespoons juice; 1 teaspoon sweet or smoked 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 (or 1 large onion, minced); 1 (15-ounce) can cannellini beans or other white beans, rinsed; 2 cups chicken stock or vegetable stock; 2 tablespoons finely chopped fresh parsley (optional); Toasted bread, for serving (optional)

5.0

(4.5k)

cooking.nytimes.com

Your recipes

Total: 30 minutes

Servings: 4

Author : Sue Li

bread cannellini beans chicken broth

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

Step 2

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.

Step 3

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.

Top similar recipes

Curated for you