Lemony Shrimp and Bean Stew

 I got this on my Instagram feed from NYT cooking, It was so great we barely had any leftovers!

Yield:4 servings

• 1teaspoon fresh lemon zest and 2 tablespoons juice
• 1teaspoon sweet or smoked paprika
• 2garlic cloves, grated
• Kosher salt and black pepper
• 1pound peeled, deveined large shrimp (tails removed)
• 4tablespoons unsalted butter (½ stick)
• 2large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
• 1(15-ounce) can cannellini beans or other white beans, rinsed
• 2cups chicken stock or vegetable stock
• 2tablespoons finely chopped fresh parsley (optional)
• Toasted bread, for serving (optional)
• Step 1

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

• 1. Step 2

     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.

  2. Step 3

     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.

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