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)
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.
