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

On 2024-12-30 10:18 a.m., Janet wrote:

In article <6772c243$0$1275214
$882e4bbb@reader.netnews.com>, g.stereo@shaw.ca says...

>
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:

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

>
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?

>
Lemony shrimp and bean stew from a NYT recipe.

>
The recipe is a keeper. I'll certainly make this again as
it was delicious.
>
>

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 (? 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.

   That sounds really good, thanks
    Janet UK

I think it's a flexible recipe in that you could use bits of fish as
well. I have a bag of scallops in the freezer that are showing some
signs of freezer burn. I think I'll use them in this recipe.