Garlic Shrimp and White Beans |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
1 teaspoon smoked paprika |
2 tablespoons chopped flat-leaf parsley |
grilled bread (optional) |
Directions:
1. 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.
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.
3. 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.
4. 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.
5. Per serving: 530 calories, 25 g fat, 10 g fiber Nutritional analysis provided by Bon Appétit
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