Canned beans are your friend in this garlic shrimp recipe.
Ingredients
- 6 tablespoons olive oil - divided
- 3 cloves garlic - minced, divided
- 2 dried chiles de árbol
- 1 bay leaf - preferably fresh
- 1¼ 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 - to serve (optional)
Instructions
Cook the aromatics and tomatoes
- Preheat broiler.
- Heat 2 tablespoons of oil in a large, heavy, broiler-proof 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.
Cook the tomato paste and add the beans
- Add tomato paste and cook, stirring constantly, until the 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.
Season the shrimp
- Combine the remaining 2 garlic cloves, 2 tablespoons of 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 and serve
- Broil until shrimp are golden and cooked through, about 3 minutes.
- Drizzle the remaining 2 tablespoons of oil over shrimp and beans; garnish with parsley. Serve with bread, if desired