Lemony Shrimp and Bean Stew (cooking.nytimes.com)

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 number of 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 a welcome.

Rating: 5/5

Ingredients

• 3 Lemon
• 1 teaspoon Paprika
• 3 Garlic Cloves, grated
• Salt
• Black Pepper
• 2 lb Raw Shrimp, peeled, deveined, tailless
• 2 Tbsp Unsalted Butter
• 3 Leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
• 4 (15-ounce) can Cannellini Beans, rinsed
• 6 cups Chicken Stock
• 2 tablespoons Fresh Parsley
• 4 cups Kale, chopped

Preparation steps

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, kale, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

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