Shrimp, Bean & Leek Stew
Ingredients
1 tsp. fresh lemon zest and 2 Tbsp.
lemon juice
1 tsp. sweet or smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 lb. peeled, deveined large shrimp
(tails removed)
1 Tbsp. unsalted butter (1/2 stick)
1 large bunch of leeks, trimmed and
halved lengthwise, white and green
parts sliced crosswise 1/2-inch
thick (or 1 large onion, minced)
1 (15-oz.) can cannellini beans or
other white beans, rinsed
2 cups chicken or vegetable stock
2 Tbsp. finely chopped fresh parsley (optional)
Directions
COMBINE lemon zest, paprika, garlic, 3/4 tsp. salt and 3/4 tsp. pepper in a medium bowl. Add shrimp and toss
to coat.
MELT butter over medium-high heat
in large pot.
ADD shrimp and cook, stirring occasionally, until pink and starting to curl, 2-3 minutes.
TRANSFER shrimp to plate using aslotted spoon; set aside.
ADD leeks, season with salt and pepper and cook over medium heat until leaks are soft and starting to brown on the edges, 4-5 minutes, stirring occasionally.
ADD beans and chicken broth and bring to a boil over high.
LOWER heat and simmer, 8-10 minutes.
STIR in reserved shrimp and any juices from the plate, parsley and lemon juice.
SEASON with salt and pepper.
—Recipe courtesy
OCWS member Janet Peal