Shrimp & Bean Stew

Yield: Approximately 6-8 servings

• 1 lb large shrimp (peeled, tails removed)

• Zest & juice of ½ lemon

• 2 garlic cloves, finely chopped

• 1 tsp paprika Salt & Pepper

• 4 Tbsp butter

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

• 1, 15 oz can cannellini beans, drained and rinsed

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

• 2 Tbsp parsley, chopped

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.