This dish uses two of the more delicate members of the allium family—leeks and chives—to add oniony taste without overpowering the shrimp. If you want more zest, be generous with the red pepper flakes.
Ingredients
- 1-1/2 pounds shrimp (18-20 count), peeled
- 1 teaspoon sweet paprika
- 1-1/2 teaspoons coarse sea salt, divided
- 1 teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil, divided use
- 2 large leeks, trimmed, cut into 1/4-inch-thick discs, and rinsed if sandy
- 1/2 cup white wine or shrimp stock
- 2 cups cooked cannellini beans (if canned, rinsed and drained)
- Juice and zest of a medium lemon
- Optional: crushed red pepper flakes, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons fresh minced chives
Directions
Step 1
Toss the shrimp with the paprika, 1 teaspoon salt, and black pepper; set aside.
Step 2
Heat a large cast-iron skillet or frying pan. When hot, add 3 tablespoons olive oil and the leeks; sprinkle them with the remaining 1/2 teaspoon of salt to sweat them. Cook over low heat until they soften. Once tender, push them to the sides, add the last tablespoon of oil to the center of the pan, then add shrimp in one layer to sear. When the undersides turn opaque, after 2-3 minutes, use tongs to flip them and cook 2 more minutes.
Step 3
Deglaze the pan with the wine or stock. Add the beans, lemon juice and zest, and red pepper flakes, if using; stir well. Add the butter and stir it into the sauce as it melts. Top with the chives and serve.
Yields 4 servings