With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a few directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome.
\nTime: 30 minutes<\/p>\n
Note: Samantha recommended this.<\/p>\n
Combine lemon zest<\/strong>, paprika, garlic,<\/strong> \u00be tsp salt<\/strong> and \u00be tsp pepper<\/strong> in a medium bowl. Add shrimp<\/strong> and toss to coat.<\/p>\n In a large pot, melt butter<\/strong> over medium-high heat. When butter<\/strong> is foaming, add shrimp<\/strong> and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp<\/strong> to a plate, set aside.<\/p>\n Add leeks,<\/strong> season with salt<\/strong> and pepper,<\/strong> and cook over medium until leeks<\/strong> are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans<\/strong> and chicken broth<\/strong> and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp<\/strong> and any juices<\/strong> from the plate, parsley<\/strong> and lemon juice,<\/strong> and season with salt<\/strong> and pepper.<\/strong><\/p>\n Serve with toasted bread.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 NY Times With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a few directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be…<\/p>\n