This recipe is from the New York Times Cooking Section AND it’s delicious!
1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick) (Or, I used 2 Tbs butter and 2 Tbs olive oil )
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick
1 (15-ounce) can cannellini beans or other white beans, rinsed well
2 cups chicken or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
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.
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.
I did not toss the shrimp with the lemon juice and zest and garlic – only tossed the shrimp with the dry seasonings.
I added the lemon juice, zest and garlic to the butter (and oil) in the pan and put then put the spice-coated shrimp in the pan.
This is great over pasta too! Or a nice piece of crusty bread to sop up the juices!
This takes about 30 minutes to prepare, and yeilds 4 servings.