Graham's Lemony Shrimp and bean stew

    I made this for our lunch today and it was great :-)

Thanks Graham, definitely a keeper.

Even Bruce  might like it

Graham's recipe again below

Janet UK




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 (? stick)
?    2 large leeks, trimmed, then halved lengthwise, white
and light green
parts sliced crosswise ?-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, ? teaspoon salt and ?
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.