LEMONY SHRIMP AND BEAN STEW

Carey sent me this quick and delicious recipe for 4 from NYT Cooking. Substitute the shrimp with an equal amount of flaky white fish or seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. Yuuummm.

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 (½ stick)

  • 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-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)

PREPARATION

  1. Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

  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.

  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.

RecipesSusan JohnsonComment