Re: Last Sunday of 2024 Dinner Plans? 12/29/2024

On 2024-12-29 11:12 p.m., ItsJoanNotJoAnn wrote:

On Mon, 30 Dec 2024 2:56:52 +0000, Graham wrote:
 

On 2024-12-29 12:41 p.m., Graham wrote:

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On 2024-12-29 12:30 p.m., ItsJoanNotJoAnn wrote:

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Yes, it's rather early to be asking, but I'm heading to
the kitchen to start a huge pot of vegetable beef soup.
I thought I take a moment to ask what everyone else is
planning for tonight's meal?

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Lemony shrimp and bean stew from a NYT recipe.

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The recipe is a keeper. I'll certainly make this again as
it was delicious.
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Share your recipe, please.

I used the onion alternative and a combination of fish and vegetable stock.
Lemony Shrimp and Bean Stew
By Sue Li From the New York Times
Yield:4 servings
• 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 green parts 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 bread, for serving (optional)
Preparation
1. Step 1
Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
2. Step 2
In a 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. Step 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.