30min
Ingredients – 4 Portions:
- – 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
- – Kosher salt, freshly ground pepper
- – 1 tablespoon tomato paste
- – 2 cans white beans (such as cannellini), rinsed, drained
- – 1 cup low-sodium chicken broth
- – 500g 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.
Step 2:
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
Step 3:
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.
