Italian Lemon Shrimp and Bean Stew

What You Will Need

• 1 teaspoon fresh lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 2 garlic cloves, minced
• Salt and black pepper, to taste
• 1 pound peeled, deveined large shrimp (tails removed) *
• 4 tablespoons salted butter (1/2 stick)
• 2 tablespoons extra virgin olive oil
• 2 large leeks, stems trimmed off, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick
• 2 (15-ounce) cans cannellini beans, rinsed
• 4 cups chicken broth
• 2 tablespoons finely chopped fresh parsley
• Freshly shaved parmesan for serving
• Toasted bread, for serving**

* I use precooked to shorten the cooking time.

** I recommend an Italian or Cuban bread as they tend to be a larger choice which is more substantial for dipping.

What You Will Do

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 herb mixture and cook, only 2 to 3 minutes. This is only to coat the shrimp in the spices.
3. Using a slotted spoon, transfer shrimp to a plate; set aside.
4. In the same pot, you will then add olive oil and chopped leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, which is about 4 to 5 minutes, stirring occasionally.
5. Add beans and chicken broth, then bring to a boil using higher heat. Lower heat and simmer, 8 to 10 minutes. Turn heat off but leave the pot on the hot stove.
6. Sir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper, and a garnish of freshly grated parmesan and more fresh parsley, if desired.
7. Allow to cool for 10 minutes before serving, especially if this is being served to children.
8. Serve.