Lemony Shrimp and Bean Stew

1 tsp. fresh lemon zest
2 Tbsp. lemon juice

1 tsp. sweet or smoked paprika

1/2 tsp. ground Aleppo pepper or red pepper flakes

2 cloves garlic, grated or finely minced 

Kosher salt and black pepper

1 pound peeled, deveined, large shrimp, tails removed

4 Tbsp. unsalted butter

2 large leeks, trimmed and washed well, halved lengthwise, 

   white and light green parts sliced crosswise 1/2 inch thick

   (Or one large sweet onion, quartered and sliced)

1 (15-oz.) can cannellini beans, drained and rinsed

2 cups chicken stock

2 Tbsp. finely chopped parsley

4 to 8 slices toasted French or Cuban bread, for serving

Combine lemon zest, paprika, Aleppo pepper, garlic, and 3/4 tsp. each salt and pepper in a bowl.  Add shrimp and toss to coat.  In a large pot, melt butter over medium high heat, and when foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes.  Remove with a slotted spoon to a plate and set aside.  Add leeks or onions to pan, season with salt and pepper, and cook over medium heat until soft and starting to brown at edges, 4 to 5 minutes, stirring occasionally. Add beans and broth and boil over high heat.  Lower heat and simmer about 10 minutes.   Stir in shrimp and any juices from the plate, parsley and lemon juice. Season with salt and pepper and serve over toasted bread.  Serves 4.