Garlic Shrimp and White Beans

By á-173703

Ingredients

• 6 tablespoons olive oil, divided
• 3 garlic cloves, minced, divided
• 2 dried chiles de árbol
• 1 bay leaf, preferably fresh
• 1 1/4 cups chopped tomato (about 8 ounces)
• Kosher salt, freshly ground pepper
• 1 tablespoon tomato paste
• 2 15-ounce cans white beans (such as cannellini), rinsed, drained
• 1 cup low-sodium chicken broth
• 1 pound medium shrimp, peeled, deveined
• 1 teaspoon smoked paprika
• 2 tablespoons chopped flat-leaf parsley
• Grilled bread optional

Preparation

Step 1

Preheat broiler. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1–2 minutes (do not allow garlic to burn). Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.

Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3–4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3–4 minutes. Season to taste with salt and pepper.

Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.

Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 Tbsp. oil over shrimp and beans; garnish with parsley. Serve with bread, if desired