Lemony Shrimp and Bean Stew
Christopher Testani for The New York Times. Food Stylist: Simon Andrew
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or serve over cooked pasta. The recipe is from Sue Li in the NYT.
INGREDIENTS
1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
3 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (reserve shells and tails for stock)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/4-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock, vegetable stock, or homemade shrimp stock
1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
3 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (reserve shells and tails for stock)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/4-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock, vegetable stock, or homemade shrimp stock
2 tablespoons finely chopped fresh parsley (optional)
Baby spinach (optional)
Toasted bread, for serving (optional)
Toasted bread, for serving (optional)
DIRECTIONS
- Add reserved shrimp shells and tails to a sauce pan with a drizzle of olive oil. Cook 3-4 minutes, until the shells turn pink. Add 2 cups of water to shells and simmer for 10-15 minutes. Drain liquid from shells and save.
- 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 over a handful of spinach and with toasted bread.
