Lemony Shrimp, Leek, and White Bean Stew

Course Main Course, Seafood

Cuisine American

Keyword Shrimp and White Bean Stew

Servings 4

Author Jane, adapted from Sue Li, "The New York Times"

1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
3/4 teaspoon sweet paprika
1/4 teaspoon Piment Espelette chilli pepper
2 cloves garlic, pressed
Kosher salt and freshly ground black pepper
1 lb. large shrimp, deveined and peeled (tails removed)
4 tablespoons unsalted butter
4 small leeks, trimmed, white and light green part only, sliced thinly crosswise
1 15 oz. can cannellini beans, drained and rinsed
2 cups chicken broth
2 tablespoons parsley, finely chopped
Ciabatta for serving

In a medium bowl combine the lemon zest, paprika, Piment d'Espelette chilli pepper, garlic, 3/4 teaspoon salt, and 3/4 teaspoon pepper. Add the shrimp and toss to coat.
In a large pot, melt butter over medium-high heat. Add the shrimp and cook, stirring and turning the shrimp for about 2-3 minutes. Transfer the shrimp to a plate with a slotted spoon. Set aside.
Turn the heat down to medium, add the leeks, season with salt and pepper. Cook for about 4-5 minutes or until the leeks are soft and just starting to brown on the edges.
Add the beans and chicken broth and bring to a boil over high heat. Lower the heat and simmer for about 8 minutes. Stir in the reserved shrimp and any juices on the plate, the parsley, lemon juice, and season with salt and pepper. Serve with sliced Ciabatta bread.