Garlic Shrimp and White Beans

Name: Garlic Shrimp and White Beans
Yield: 4 servings
Ingredients: 1 6 tablespoons olive oil, divided; 1 3 garlic cloves, minced, divided; 1 2 dried chiles de árbol; 1 1 bay leaf, preferably fresh; 1 1 1/4 cups chopped tomato (about 8 ounces); 1 Kosher salt, freshly ground pepper; 1 1 tablespoon tomato paste; 1 2 15-ounce cans white beans (such as cannellini), rinsed, drained; 1 1 cup low-sodium chicken broth; 1 1 pound medium shrimp; 1 1 teaspoon smoked paprika; 1 2 tablespoons chopped flat-leaf parsley; 1 Grilled bread (optional); 1 Ingredient info: Dried chiles de árbol are available at Latin markets; 1 specialty foods stores; 1 and some supermarkets.

From the kitchen of Carly

Tender shrimp nestle into a rich tomato broth studded with creamy white beans, chile heat, and aromatic garlic. This Spanish-inspired skillet comes together quickly, with deep, savory flavors that taste like you've been cooking all day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 tablespoons olive oil, divided
13 garlic cloves, minced, divided
12 dried chiles de árbol
11 bay leaf, preferably fresh
11 1/4 cups chopped tomato (about 8 ounces)
1Kosher salt, freshly ground pepper
11 tablespoon tomato paste
12 15-ounce cans white beans (such as cannellini), rinsed, drained
11 cup low-sodium chicken broth
11 pound medium shrimp
11 teaspoon smoked paprika
12 tablespoons chopped flat-leaf parsley
1Grilled bread (optional)
1Ingredient info: Dried chiles de árbol are available at Latin markets
1specialty foods stores
1and some supermarkets.

Instructions

Preheat broiler. Heat 2 tablespoons 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 tablespoons 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 tablespoons oil over shrimp and beans; garnish with parsley. Serve with bread, if desired.