Garlic Shrimp & White Beans

Bon Appetit magazine and online site are usually my go-to place to find some of the best quick and easy recipes.  Not one has been a dud!  I had this recipe for Garlic Shrimp and White Beans in my favorites box for a while and decided to give it a try when the husband requested more shrimp dishes (his wishes are my command).  I don't know about you, but I love one-pot meals during the week.  Just easy and the clean-up is lickety-split! The tenderness of the shrimp wrapped up in a thick stew of beans and tomatoes with a slice of crusty fresh olive bread on the side is so hearty, comfy, rich, and so so yummy!  You gotta make this!  

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)

How-To

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

Bon Appetit!