Ingredients

  • 1 LB Large Shrimp (peeled, tails removed)

  • Zest & juice of ½ lemon

  • 2 garlic cloves, finely chopped

  • 1 teaspoon paprika Salt & Pepper

  • 4  tablespoons butter

  • 2 large leeks, white & lt green parts, trimmed, sliced crosswise

  • 1 –15oz cans cannellini beans, drained and rinsed

  • 2 cups chicken stock or ½ cups stock &  ½ cup white wine

  • 2 tablespoons parsley, chopped

    Equipment

      Directions

      1. Combine lemon zest, paprika, garlic, salt & pepper in a medium bowl, toss to coat.
      2. In a large saute pan,, over medium high heat, melt butter, add shrimp and cook, stirring occasionally until pink and starting to curl 2 – 3 minutes.  Transfer shrimp to a plate, set aside.
      3. Add leeks, season with salt and pepper, cook over medium heat until leeks are soft and starting to  brown on the edges, 4 – 5 minutes.  Add beans and chicken broth and bring to a boil.  Lower heat and simmer, 8 to 10 minutes.  Stir in reserved shrimp and any juices, parsley and lemon juice, salt & pepper to taste.  Serve with toasted bread or over angel hair pasta for a heartier meal.

      Yield: Approximately 6-8 servings

      💜