Equipment
Ingredients
Shrimp and Marinade
- 450 g shrimp, peeled, deveined, tails removed
- 6 g lemon zest
- 2 g paprika
- 2 garlic, grated
- 4 g kosher salt
- 2 g black pepper
Stew Base
- 60 g unsalted butter
- 2 leeks, trimmed, halved, and sliced 1.3cm thick
- 400 g cannellini beans, rinsed and drained
- 480 ml chicken stock
Finishing
- 6 g parsley, finely chopped
- 30 ml lemon juice
- 4 toasted bread
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 465 kcal
- Protein
- 36 g
- Carbohydrates
- 47 g
- Fat
- 16 g
- Fiber
- 6 g
- Sugar
- 4 g
- Sodium
- 1131 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 217 mg
- Potassium
- 1043 mg
- Calcium
- 219 mg
- Iron
- 5.9 mg
- Magnesium
- 119 mg
- Phosphorus
- 415 mg
- Zinc
- 3.1 mg
- Vitamin A
- 164 mcg
- Vitamin C
- 14 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 54 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.26 mg
- Niacin
- 3.2 mg
- Folate
- 129 mcg
- Water
- 330 g
Sources: USDA FoodData Central
Method
In a medium bowl, mix the lemon zest, paprika, grated garlic, salt, and pepper. Add the shrimp and toss until evenly coated.
Melt the butter in a large pot over medium-high heat until it begins to foam.
Add the shrimp to the pot and cook for 2 to 3 minutes until they turn pink and begin to curl.
Transfer the shrimp to a plate using a slotted spoon, leaving the butter in the pot.
Add the sliced leeks to the pot and sauté over medium heat for 4 to 5 minutes until softened and slightly browned.
Stir in the beans and stock, then bring the mixture to a boil over high heat.
Reduce the heat to low and simmer the stew for 8 to 10 minutes.
Return the shrimp and any juices to the pot. Stir in the parsley and lemon juice, then season with additional salt and pepper to taste.
Chef's Notes
- Ensure your leeks are thoroughly washed to remove any grit, as dirt can get trapped between the layers. Slicing them thinly and uniformly will ensure even cooking.
- Don't overcrowd the pan when searing the shrimp. Cook in batches if necessary to achieve a nice sear and prevent them from steaming.
- Taste and adjust seasoning at the very end. The saltiness of the chicken stock and beans can vary, so it's crucial to balance the flavors with lemon juice and salt.
- For a richer broth, you can deglaze the pot with a splash of dry white wine after sautéing the leeks, before adding the beans and stock.
Storage
Refrigerator: 2 days — Store in an airtight container; shrimp may toughen upon reheating.
Reheating: Gently warm in a pot over low heat until just steaming; do not boil.
Troubleshooting
Shrimp is tough or rubbery
Cause: The shrimp were overcooked during the initial sauté or boiled too long at the end.
Fix: Cannot be fixed.
Prevention: Remove shrimp from the heat as soon as they turn pink and only add them back at the very last moment to warm through.
Cultural Context
This dish, while American in its broader category, draws inspiration from Mediterranean and Italian coastal cooking, particularly in its use of beans, seafood, and bright, fresh flavors. It's a lighter, quicker take on a hearty stew, suitable for a weeknight meal.
