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Lemony Shrimp and Bean Stew
Ingredients
1 teaspoon
fresh lemon zest and juice
1 teaspoon
smoked paprika
2 cloves
garlic
to taste
Kosher salt and black pepper
1 pound
large shrimp (peeled, deveined)
4 tablespoons
unsalted butter
2 large
leeks (or 1 large onion)
1 can (15 oz)
cannellini beans
2 cups
chicken stock
2 tablespoons
fresh parsley (optional)
for serving
Toasted bread (optional)
Instructions
STEP 1
Combine lemon zest, paprika, garlic, salt, and pepper in a bowl. Add shrimp and toss.
STEP 2
In a large pot, melt butter over medium-high heat. Add shrimp, cooking until pink and curled, about 3 minutes. Transfer shrimp to a plate; set aside.
STEP 3
Add leeks with salt and pepper to pot. Cook until soft and browned, about 5 minutes. Add beans and stock, bring to a boil. Lower heat and simmer, 10 minutes. Stir in reserved shrimp, parsley, and lemon juice. Serve with toasted bread.
Nutrition Facts
(per serving)
Calories:
445 calories
Servings:
4 servings
Carbohydrates:
44 g
Fat:
15 g
Fiber:
7 g
Protein:
36 g
Sugar:
5 g
Meal Effort
Preparation:
15 minutes
Cook:
15 minutes
Total:
30 minutes