Subj : NYT Most Requested - 21
To   : All
From : Dave Drum
Date : Fri Oct 11 2024 17:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemony Shrimp & Bean Stew
 Categories: Seafood, Beans, Vegetables, Citrus
      Yield: 4 Servings
 
      1 ts Fresh lemon zest
      2 tb Lemon juice
      1 ts Sweet or smoked paprika
      2    Garlic cloves, grated
           Salt & black pepper
      1 lb Peeled, deveined large
           - shrimp; tails off
      4 tb Unsalted butter
      2 lg Leeks; trimmed, then halved
           - lengthwise, white & light
           - green parts sliced
           - across 1/2" thick
     15 oz Can cannellini beans;
           - rinsed
      2 c  Chicken stock
      2 tb Fine chopped fresh parsley
           - (opt)
           Toasted bread; for serving
           - (opt)
 
  Combine lemon zest, paprika, garlic, 3/4 teaspoon salt
  and 3/4 teaspoon pepper in a medium bowl. Add shrimp and
  toss to coat.
  
  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.
  
  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. Lower
  heat and simmer, 8 to 10 minutes. Stir in reserved
  shrimp and any juices from the plate, parsley and lemon
  juice, and season with salt and pepper. Serve with
  toasted bread.
  
  By: Sue Li
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Pork can take a rutabaga and turn it into food!
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