Garlicky Shrimp With Zucchini and Beans

This flavorful dish comes together very easily. The leeks and garlic add a sweet aromatic flavor and the zucchini, clam juice and cannellini beans help to form a brothy shrimp stew. I served with warm crusty bread perfect for soaking up that beautiful broth. I cannot remember where I found this recipe, as I am constantly looking online for new ideas. Probably New York Times, possibly Food & Wine or Bon Appetit.

Here are the ingredients for this deeply flavorful, aromatic dish…

I used colossal shrimp; 4 per person. Start by cleaning and slicing the white and light green parts of a leek. You will need 1 cup. Leeks hold dirt between their layers so you really want to rinse well to clean thoroughly. In a large Dutch oven heat 2 Tbsp. olive oil.

I love my Dutch oven both for its versatility and durability. Plus, it’s green!

Where did the Dutch oven get its name?

The name comes from a 17th century Dutch metal working method. The Dutch used sand molds to cast metal pots with a smooth finish. In 1704 an Englishman, Abraham Darby, went to the Netherlands to study this technique. He brought it back to England where he used this method to make cast-iron pots. The name “Dutch” stuck to honor the origins of this pot.

The important defining features of a Dutch oven are that it’s made of thick and heavy materials, usually cast-iron, and it can go from stovetop to oven, although originally they were made of brass or bronze. It also has a heavy and tight-fitting lid, which traps moisture and heat. Today the heavy pots are generally coated with enamel making them very easy to clean. They work well for braising, frying, searing and you can even bake bread in your Dutch oven.

Back to the recipe…

Add the leeks to the warmed oil and season with salt and pepper. Cook, stirring occasionally until the leeks are softened; about 2 minutes.

Add 2 cups of zucchini cut into 1/4 inch cubes. Season again with salt and pepper and cook, stirring occasionally for about 3 minutes until the zucchini is softened. Add 5 large cloves sliced garlic and stir until fragrant; about 1 minutes.

Add 1 bottle 8 oz. clam juice, 1 (14 oz.) can cannellini beans, rinsed and drained and the shrimp. Mix well, cover and reduce heat to medium-low. Cook until the shrimp are just cooked through; about 4 to 5 minutes.

Stir in 1 Tbsp. freshly squeezed lemon juice, 1 Tbsp. butter, 1/4 tsp. crushed red pepper and 1 Tbsp. of chives. Taste again and season if needed with more salt and pepper.

Divide the shrimp mixture among 4 shallow bowls and top with another Tbsp. of chopped chives. Serve warm with crusty bread.

Including cleaning and slicing the leeks, chopping the zucchini, rinsing the beans, chopping chives, this dish takes about 20 minutes to put together and serve. So good and so easy.

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Garlicky Shrimp with Zucchini and Cannellini Beans

Delicious, comforting and very flavorful. Just the right amount of garlic. The clam juice, shrimp and beans work together to create a rich and aromatic broth.

Ingredients

• 2 Tbsp. Extra-virgin olive oil
• 1 medium Leek, white and light green parts; 1 cup
• Kosher salt and pepper
• 1 medium Zucchini, cut into 1/4 inch cubes; about 2 cups
• 5 large Garlic cloves, peeled and thinly sliced
• 1 8 oz. Bottle clam juice
• 1 14 oz. Can cannellini beans, rinsed and drained
• 1 lb. Peeled and deveined large shrimp; 4 per person
• 1 Tbsp. Freshly squeezed lemon juice
• 1 Tbsp. Butter
• 1/4 tsp. Crushed red pepper
• 2 Tbsp. Chopped chives; divided

Instructions

• In a large Dutch oven, heat oil over medium. Add leek, season with salt and pepper. Cook, stirring occasionally until softened; about 2 minutes. Add zucchini, season with salt and pepper, and cook stirring occasionally, until zucchini is softened; about 3 minutes. Add garlic and stir until fragrant; about 1 minute.
• Add clam juice, beans and shrimp and mix well. Cover and reduce heat to medium-low. Cook until shrimp are just cooked through; about 4 to 5 minutes.
• Stir in lemon juice, butter, crushed red pepper and 1 tablespoon of the chives. Check for seasoning and adjust if needed.
• Divide the shrimp mixture among 4 shallow bowls and top with the remaining tablespoon of chives. Serve warm with crusty bread on the side.