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    Garlic Shrimp and White Beans

    By | Shine Food – Thu, Oct 11, 2012 10:16 AM EDT

    Photo by Romulo YanesPhoto by Romulo YanesBy Bon Appétit

    Dinners that can be eaten with a crusty piece of bread in lieu of utensils are definitely ones worth eating on weeknights. So make sure you get a baguette at the market when you make this hearty Spanish-inspired dish. You wouldn't want all that caramelized tomato sauce at the bottom of the bowl going to waste, now would you?



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    Garlic Shrimp and White Beans
    Recipe by Bon Appetit Test Kitchen
    4 servings
    Active: 30 minutes
    Total: 30 minutes

    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)

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    Preparation
    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

    Ingredient Info
    Dried chiles de árbol are available at Latin markets, specialty foods stores, and some supermarkets.


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