Lemony Shrimp and Bean Stew

cooking.nytimes.com

Anne Fischer

I’m a retiree who now does watercolor! Anniefish@outlook.com I love to cook!

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)

Directions at cooking.nytimes.com

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