Garlic Shrimp and White Beans

Ingredients

• •6 tablespoons olive oil, divided
• •3 cloves garlic
• •2 whole dried chiles de árbol
• •1 leaf bay leaf
• •1¼ cups chopped tomato
• •to taste kosher salt and pepper
• •1 tablespoon tomato paste
• •2 cans white beans
• •1 cup low-sodium chicken broth
• •1 pound medium shrimp
• •1 teaspoon smoked paprika
• •2 tablespoons chopped flat-leaf parsley
• •to serve grilled bread
• •Ingredient info: Dried chiles de árbol are available at Latin markets
• •specialty foods stores
• •and some supermarkets.

Cooking Instructions

1. 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.

   7 min

2. 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.

   8 min

3. 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.

   5 min

4. 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.

   3 min