Lemony Shrimp and and Bean Stew

Name: Lemony Shrimp and and Bean Stew
Cook time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 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)

3 steps

Cook:30min

Updated at: Sat, 10 Feb 2024 19:50:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories351.8 kcal (18%)

Total Fat15.4 g (22%)

Carbs20.2 g (8%)

Sugars4.4 g (5%)

Protein28.6 g (57%)

Sodium740.5 mg (37%)

Fiber6 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 teaspoonfresh lemon zest

2 tablespoonsjuice

1 teaspoonsweet paprika

1 poundshrimp

peeled, deveined large, tails removed

4 tablespoonsunsalted butter

2leeks

large, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick, or 1 large onion, minced

1 x 15 ouncecan cannellini beans

or other white beans, rinsed

2 cupschicken stock

or vegetable stock

2 tablespoonsfresh parsley

finely chopped, optional

bread

Toasted, for serving, optional

Instructions

Step 1

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

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.

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.