30 minutes
A bright and savory stew featuring shrimp, leeks, and white beans with a hint of lemon.
Fresh Lemon Zest, zested
teaspoons
Lemon Juice, freshly squeezed
tablespoons
Paprika, sweet or smoked
teaspoons
Garlic, grated
cloves
teaspoons
Black Pepper, freshly ground
teaspoons
Large Shrimp, peeled and deveined, tails removed
0 lb
tablespoons
Large Leeks, trimmed, halved lengthwise, sliced crosswise 1/2-inch thick
each
Cannellini Beans, rinsed
0 oz
cups
Flat Leaf Parsley, finely chopped
tablespoons
Toasted Bread, for serving
to taste
1. Combine Lemon Zest, Paprika, and Garlic
Combine the lemon zest, paprika, and grated garlic in a medium bowl. Season with 3/4 teaspoon of kosher salt and 3/4 teaspoon of black pepper. Toss the shrimp to coat evenly.
2. Cook Seasoned Shrimp
Melt the butter in a large pot over medium heat. Add the seasoned shrimp and cook for about 2 to 3 minutes, until they turn pink and start to curl. Use a slotted spoon to transfer the shrimp to a plate and set aside.
3. Cook Leeks
In the same pot, add the sliced leeks. Season with a pinch of salt and pepper. Cook for about 4 to 5 minutes, stirring occasionally, until they become soft and start to brown.
4. Simmer Beans and Stock
Add the rinsed cannellini beans and chicken stock to the pot. Bring to a boil, then reduce the heat and let it simmer for about 8 to 10 minutes.
5. Add Shrimp and Finish Stew
Stir in the reserved shrimp along with any juices, parsley, and lemon juice. Season with salt and black pepper to taste.
6. Serve
Serve the stew hot, with toasted bread on the side if desired.
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