Lemony Shrimp and Bean Stew
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This dish is very quick and simple to make, but it is flavorful and elegant enough for any dinner party. Your guests don’t have to know that it is also healthy. If you are going to indulge in a slice of bread, and we don’t recommend you do that often, make it a good sourdough or whole grain bread.
MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes
INGREDIENTS
1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet paprika
3 garlic cloves, finely minced
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper
1 pound peeled, deveined large shrimp (tails removed)
3 Tablespoons Extra-virgin olive oil
2 large leeks, trimmed and well washed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups Chicken Magic Mineral Broth
2 tablespoons finely chopped fresh parsley
Toasted bread, for serving (optional)
DIRECTIONS
Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
Heat a large pot over medium-high heat. When hot, add the olive oil then the 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.
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 Magic Mineral 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.
