Janet
2025-01-04 19:42:57 UTC
I made this for our lunch today and it was great :-)
Thanks Graham, definitely a keeper.
Even Bruce might like it
Graham's recipe again below
Janet UK
Lemony Shrimp and Bean Stew
By Sue Li From the New York Times
Yield:4 servings
? 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 (? stick)
? 2 large leeks, trimmed, then halved lengthwise, white
and light green
parts sliced crosswise ?-inch thick (or 1 large onion,
minced)
? 1 (15-ounce) can cannellini beans or other white
beans, rinsed
? 2 cups chicken stock or vegetable stock
? 2 tablespoons finely chopped fresh parsley (optional)
? Toasted bread, for serving (optional)
Preparation
1. Step 1
Combine lemon zest, paprika, garlic, ? teaspoon salt and ?
teaspoon
pepper in a medium bowl. Add shrimp and toss to coat.
2. 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.
3. 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.
Thanks Graham, definitely a keeper.
Even Bruce might like it
Graham's recipe again below
Janet UK
Lemony Shrimp and Bean Stew
By Sue Li From the New York Times
Yield:4 servings
? 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 (? stick)
? 2 large leeks, trimmed, then halved lengthwise, white
and light green
parts sliced crosswise ?-inch thick (or 1 large onion,
minced)
? 1 (15-ounce) can cannellini beans or other white
beans, rinsed
? 2 cups chicken stock or vegetable stock
? 2 tablespoons finely chopped fresh parsley (optional)
? Toasted bread, for serving (optional)
Preparation
1. Step 1
Combine lemon zest, paprika, garlic, ? teaspoon salt and ?
teaspoon
pepper in a medium bowl. Add shrimp and toss to coat.
2. 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.
3. 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.