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5 from 1 vote

Garlic Shrimp and White Beans

Canned beans are your friend in this garlic shrimp recipe.
Servings: 4
Author: Bon Appétit

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