shrimp and bean stew

Ingredients:

1 teaspoon fresh lemon zest

2 tablespoons fresh lemon juice

1 teaspoon sweet paprika

2 garlic cloves, grated

Kosher salt and freshly ground pepper

1 pound peeled, shelled and deveined large shrimp 

4 tablespoons unsalted butter 

2 large leeks, halved lengthwise, rinsed well, white and light green parts sliced 1/2-inch thick

2 (15-ounce) can cannellini beans, rinsed

2 cups chicken broth

2 tablespoons finely chopped fresh parsley

Directions:

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

In a large pot, melt butter over medium heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink about 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; and set aside.

Add the leeks, season with salt and pepper, and cook over medium heat stirring occasionally until leeks are soft and beginning to brown on the edges, about 4 to 5 minutes. Add the rinsed and drained beans and the chicken broth and bring to a boil. Lower the heat and simmer, 8 to 10 minutes. 

Stir in reserved shrimp along with any juices from the plate, and the parsley and lemon juice. Season with salt and pepper. Serve with toasted bread.

Serves 4