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Wednesday, May 29

Lemony shrimp with bean stew

Active: 30 minutes; Total: 30 minutes; Serves: 4

Lemon zest

1 teaspoon

Lemon juice

2 tablespoons

Paprika, smoked

½ teaspoon

Garlic, grated

2 cloves

Salt, kosher

¾ teaspoon +

Pepper, freshly ground

¾ teaspoon +

Shrimp, deveined, peeled

1 pound

Butter, unsalted

4 tablespoons

Leeks, trimmed, halved lengthwise, white and light green parts sliced crosswise ½-inch thick strips 

2 large

Cannellini beans, rinsed

15 ounces

Chicken stock, low sodium

2 cups

Parsley, fresh, finely chopped

2 tablespoons

Bread, toasted


  1. In a medium bowl, combine the zest, paprika, garlic, ¾-teaspoon salt, and ¾-teaspoon pepper; add the shrimp, tossing to coat. 
  2. In a large pot, melt the butter over medium-high heat. 
  3. When the butter is foaming, add the shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. 
  4. Using a slotted spoon, transfer the shrimp to a plate; set aside. 
  5. Add the leeks, season with salt and pepper, and cook over medium heat until the leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. 
  6. Add the beans and chicken broth, and bring to a boil over high heat. 
  7. Lower the heat and simmer about 8 to 10 minutes. 
  8. Stir in the reserved shrimp and any juices from the plate, parsley, and lemon juice; season with salt and pepper. 
  9. Serve with toasted bread. 
Recipe from nytimes.com.

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