Lemony Shrimp & Bean Stew

Ingredients

• 1 tsp lemon zest
• 2 Tbs lemon juice
• 2 cloves garlic, grated
• Kosher Salt & black pepper
• 1 lb peeled shrimp
• 4 Tbs unsalted butter
• 2 lg leeks, trimmed, halved lengthwise, slice crosswise
• 1 15-oz can cannellini beans or other white beans, rinsed
• 2 cups chicken or vegetable stock
• Parlsey (optional)

Directions

1. Combine lemon zest, paprika, garlic, 3⁄4 teaspoon salt and 3⁄4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
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. 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.