Lemony Shrimp and Bean Stew

This recipe comes from the nytimes.com by Sue Li.  It is called a stew but the broth isn't thick, it eats more like a soup.  That being said, it's delicious!  The broth is so flavorful and bright with lemon juice added at the end.  They also suggest adding a drizzle of really good olive oil.  We have such an olive oil that we brought back from Bastide du Laval in France.  I'll be sad when I drizzle the last drop from this bottle but until then it was a perfect touch to finish off this dish.

                                                                Bastide du Laval

Ingredients:

1 Tbsp lemon zest

1 tsp sweet paprika

2 cloves garlic, grated

3/4 tsp kosher salt

1/2 tsp freshly ground pepper (if using fine ground pepper I would use 1/4 tsp)

1 lb large shrimp, peeled and deveined 

4 Tbsp butter

2 large leeks, white and light green parts, trimmed, halved lengthwise, sliced 1/2 inch thick

2 cups vegetable broth (or chicken broth)

15 oz can cannellini beans, drained and rinsed

2 Tbsp fresh lemon juice

2 Tbsp fresh parsley, chopped

Crusty bread, toasted for serving 

Step 1: Season the shrimp

In a medium bowl stir together the lemon zest, paprika, garlic, kosher salt and freshly ground pepper.  Add the 1 1b shrimp and toss to coat evenly.

Step 2:  Sear the shrimp

Melt butter in a large pot or Dutch oven over medium high heat.  Once butter is foaming add the shrimp and cook, stirring occasionally, until just pink and curled, about 3 minutes.  Use a slotted spoon to transfer the shrimp to a plate; set aside. 

Step 3 Soften the leeks

Add the leeks to the pan and season lightly with salt and pepper and cook over medium heat, stirring occasionally, until soft and just beginning to brown at the edges, about 5 minutes. 

Step 4 Simmer with broth and beans 

Pour in the broth and add beans.  Raise the heat and bring to a boil, then lower the heat and simmer (low boil) 10 minutes.  

Step 5 Finish and Serve

Stir in the reserved shrimp and any juices on the plate back into the pot along with lemon juice and parsley.  Salt and pepper if needed.   Ladle into bowls and serve hot with toasted bread on the side.