Lemony Shrimp and Bean Stew
Ingredients: Leeks, Shrimp, Black pepper, Salt, Lemon zest · 30 min cook time · 285kcal · ₩17,200
Ingredients
2large Leeks, 1pound Shrimp, 0.75teaspoon Black pepper, 0.75teaspoon Salt, 1lemon Lemon zest, 1teaspoon Hot and smoked paprika, 2cloves Garlic, 4tablespoons Unsalted butter, 1can White beans, 2cups Chicken broth, 2tablespoons Lemon juice, 2tablespoons Parsley
Instructions
1. Trim off most of the dark green parts of the leeks. Peel off the outer layer. Cut the leeks in half lengthwise and then slice them into thin pieces. Transfer the sliced leeks to a salad spinner.
2. Wash the sliced leeks thoroughly in the salad spinner, ensuring all dirt is removed. Spin to dry.
3. Place the shrimp in a bowl. Add 3/4 teaspoon of black pepper, 3/4 teaspoon of salt, zest of one lemon, 1 teaspoon of hot smoked paprika, and 2 grated garlic cloves. Mix well with your hands to coat the shrimp.
4. Melt 4 tablespoons of unsalted butter in a pot over medium-high heat until foamy. Add the marinated shrimp to the pot and cook, tossing frequently, until it starts to turn pink and form a 'C' shape. Remove the shrimp with a slotted spoon and set aside on a plate.
5. To the same pot with the remaining butter and juices, add the washed and dried leeks. Season with a little salt and pepper. Toss and cook until the leeks break down and become soft.
6. Add the white beans and 2 cups of chicken broth to the pot. Bring to a boil and let it cook for 8-10 minutes to allow the flavors to meld.
7. Add the cooked shrimp and any accumulated juices back into the pot. Stir to combine. Turn off the heat. Add 2 tablespoons of lemon juice and 2 tablespoons of finely chopped parsley. Stir again.
8. Serve the lemony shrimp and bean stew in a bowl, garnished with fresh parsley. Enjoy with buttered toast for dipping.
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