Lemony Shrimp & Bean Stew

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 whitefish 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. A simple green salad and toasted sourdough bread would be great complements to this stew. Shrimp is a great source of protein and omega-3 fatty acids. They are a bit higher in cholesterol and calories than fish but healthy to indulge in from time to time. Cannellini beans are also an excellent source of protein as well as fiber and antioxidants. Regular consumption of beans has been associated with weight loss, gut health and heart health.

Makes: 4 servings
Time to cook: 30 minutes

Ingredients

· 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 (½ stick)

· 2 large leeks, trimmed, then halved lengthwise, white, and light greenparts sliced crosswise ½-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 sourdough or whole grain bread, for serving (optional)

Cooking Instructions

1. Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

2. Ina 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.

Nutrition per serving
445 calories; 15 grams fat; 8 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 5 grams sugar; 36 grams protein; 1000 milligrams sodium

Recipe by Sue Li, NY Times Cooking

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