Shrimp and Bean Stew

INGREDIENTS

1 pound large shrimp, peeled and deveined
1 tsp fresh lemon zest and 1 Tbsp juice
1 tsp sweet or smoked paprika
2 garlic cloves minced
Kosher salt and black pepper
½ cup pancetta
4 Tbsp unsalted butter (½ stick)
2 large leeks, trimmed, using white, and light green parts. Halved lengthwise, then sliced crosswise, ½-inch thick (or 1 large onion, minced)
1(15-ounce) can cannellini beans or other white beans, rinsed
3 cups chicken stock or vegetable stock
2 Tbsp finely chopped fresh parsley (optional)
Shaved Parmesan cheese
Dash of red pepper flakes
Toasted bread, for serving (optional)

PREPARATION

Step 1
Combine lemon zest, paprika, garlic, ½ tsp salt and ½ tsp pepper in a medium bowl. Add shrimp and toss to coat.

Step 2
Fry the pancetta in a large Dutch oven. When it begins to brown, add shrimp and sauté until shrimp are pink and cooked through. With a slotted spatula, remove shrimp and pancetta set aside.

Melt butter over medium-high heat, add leeks and cook until soft and begin to brown on the edges, 4 to 5 minutes, stirring occasionally. Add rinsed beans and chicken broth and bring to a boil over high heat. Lower heat and simmer 8 to 10 minutes. Stir in reserved shrimp and pancetta, along with any juices from the plate. Now add the parsley and lemon juice and season with salt and pepper to taste. Serve with toasted bread and a leafy green salad.