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Ingredients
4 servings
1 teaspoonfresh lemon zest
2 tablespoonsjuice
1 teaspoonsweet paprika
or smoked
2garlic cloves
grated
kosher salt
black pepper
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.
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