This is a quick weeknight dish that has the ability to be adjusted with seasoning and additions (e.g. peas, mushrooms, shallot etc). It comes from Sue Li in NYTimes and only takes a few minutes to prepare. The dry seasoning rub for the shrimp is key and can be adjusted as well.
For this you’ll need: 1 lb raw shrimp (deveined and shelled), x2 leeks (chopped), x3 cloves garlic (grated), 2 Tbsp paprika, 2 Tbsp lemon zest, 2-4 Tbsp lemon juice, 2 Tbsp fresh parsley (chopped), 1 15oz can white beans (drained and rinsed), 4 Tbsp unsalted butter, 2 cups chicken stock, salt, pepper.
In a medium bowl combine the paprika, lemon zest and a good grinding of salt and pepper. Toss the shelled shrimp in the dry rub to make sure they are well coated.
Melt the butter in a large pot or dutch oven over medium heat. Add the shrimp and cook though, turning once, about 5-8 mins. Remove the shrimp from the pot with a slotted spoon and set aside on a plate.
Add the chopped leeks to the pot with more seasoning and stir well. Allow to cook over medium-low heat until the leeks are softened – about 6-8 mins. If it dries out, add a little more butter.
Add in the chicken stock, beans and additional salt and pepper and allow to simmer, uncovered, over medium-low heat for about 10-15 mins. Stir in the cooked shrimp and the juices left on the plate and stur until heated through – about 2 mins.
Turn off the heat, add the lemon juice and parsley and combine well. Season with salt and pepper as needed.
Serve with crusty or toasted bread.
Dinner at Our Place 