Griscom: Created page with "==Summary== With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Subs..."

2021-02-15T01:11:14Z

Created page with "==Summary== With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Subs..."

New page

==Summary==
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

===Yield===
4 servings

===Time===
30 minutes

==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)

==Method==

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

==Source==
[https://cooking.nytimes.com/recipes/1020828-lemony-shrimp-and-bean-stew Sue Li, ''New York Times'']

Lemony Shrimp and Bean Stew - Revision history

Griscom: Created page with "==Summary== With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Subs..."