LEMONY SHRIMP AND BEAN STEW
I’ve made this a few times now and I find I always end up cooking the beans from dry and using some of the bean broth in place of the stock called for, although I’m sure it’s fine with canned beans and broth, especially on a week night.
I added a little rosemary and thyme to the stew as it cooked. I have never followed the directions for marinating and cooking the shrimp first. To me, it makes more sense to add the garlic and paprika to the leeks at the end of their cooking time instead, the shrimp in the last five minutes or so of cooking time to gently poach in the stew, and the lemon zest and juice at the very end before serving.
I made ditalini to have with this. We like pasta in the stew, rather than bread on the side.
