You are seriously lucky to know me. This recipe is so, so good and also absurdly quick. It is not my original (of course) but a thing I think that first appeared in the New York Times and then passed on via Instagram to me by the stylist Angie Smith. I mean, it was just on her account, we’re not actually friends alas.
Anyway, anyway. Lemony shrimp and bean stew, for 2 people.
2 large handfuls of whatever peeled and de-veined shrimp you can get your hands on, at room temperature
2 cloves garlic, peeled and grated
paprika (any kind)
the zest of a lemon
1 tin cannellini beans
50 g butter, 2 tablespoons light olive oil
chicken stock, about a mugful
1 Put the prawns or shrimp in a bowl with the lemon zest, 1 tsp of paprika, garlic, a good pinch of salt and five turns of the pepper grinder. Go immediately to the next step or this can be left in the fridge until later.
2 Heat the butter and oil until hot and then put in the prawns, cook gently for 5 minutes so that the garlic doesn’t burn
3 remove these to a plate with a slotted spoon
4 Without rinsing the pan, put in here the chopped leeks and cook for about 8 minutes until soft. Then add the rinsed beans and the chicken stock and season.
5 Cook all this until it looks cooked and then add the prawns with any juices that have accumulated on the plate. Heat it all through for another 3 minutes or so and then scatter with parsley and serve.
For the original recipe and a picture, click here. I’m having trouble uploading photos to WordPress at the moment, which is why there’s a weird image of a plant on the front.