Garlicky Shrimp with White Beans and Tomatoes

Garlicky Shrimp with White Beans and Tomatoes

Each month when Bon Appetit  arrives, I read it cover to cover like a book. I absorb so much information about everything from food trends and flavor combinations to techniques and must-try restaurants. And, of course, I get a lot of inspiration from the recipes. Like a cookbook, I’ll often make it exactly as the recipe says to, but most of the time I riff because I want to make it easier for weeknights or take it in a slightly different direction.

I received the October issue right before I left to visit my grandparents in Florida with Mom. I read it on the plane and while I was taken with the Vegetable Shepherd’s Pie and Pistachio Pesto, the feature on rustic Spanish cuisine really grabbed my attention. The food was uncomplicated, yet looked so soul-satisfying – that’s my sweet spot combo with food. I dog-earred the page and thought I’d cook a few of the dishes when I got home. I should have known better.

I was no sooner in Mom’s rental Hyundai before we started in with, “What’s for dinner tonight?”. When in the Gulf, eat shrimp. “I’ve got just the recipe!” I pulled out my magazine and we decided to make a version of Bon Appetit s Garlic Shrimp and White Beans.

After a long day of travel and a difficult, but wonderful afternoon with my grandparents, this dish (with some crusty, white bread) was exactly what Mom and I needed: simple, filling comfort food. Well, this and a martini.

Garlicky Shrimp with White Beans and Tomatoes

Garlicky Shrimp with White Beans and Tomatoes
Adapted from a recipe in the October Issue of Bon Appetit
Serves: 4
  • 1 pound medium peeled and deveined shrimp (preferably pink) thawed and patted dry
  • 4 tablespoons olive oil, divided
  • 1 teaspoon pimento (smoked paprika)
  • 3 garlic cloves minced and divided
  • ½ teaspoon hot red pepper flakes
  • 1 bay leaf, broken into pieces
  • 1 can (14.5 ounces) petite diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 2 cans (about 15 ounces each) white beans, rinsed and drains
  • 1 cup chicken broth
  • 2 tablespoons parsley, chopped
  1. Heat a large skillet over medium-high heat. Toss shrimp with 1 tablespoon of the oil and all the paprika. Add to shrimp to skillet; sauté until gold and just cooked through, 1 to 2 minutes, adding half the garlic the last few seconds of cooking. Turn shrimp into a bowl and set aside.
  2. Return skillet to heat; add 2 tablespoons of oil, along with pepper flakes, bay leaf and remaining garlic Cook until fragrant and golden, just a few seconds. Add tomatoes; cook until most of the liquid evaporates, about 2 minutes. Add tomato paste, cook until tomato mixture starts to darken. Add beans and broth; simmer until a thick stew consistency, 4 to 5 minutes. Stir in shrimp and parsley; continue cooking until just heated through. Drizzle with remaining tablespoon of olive oil. Serve.
If you’re using IQF (instant quick freeze) shrimp, save the liquid from thawing and use it for part of the broth.


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  1. says

    What a wonderful food memory with you, Maggy. Was also pleased that we were able to share the moment, this soul-satisfying dish, and that martini! with our host and my lifelong best friend, Nancy. Your getting to know my childhood friends helps you understand and know me better, and I like that! : )

  2. Stacey says

    Love this post and especially love your mom’s comment! Food memories are my favorite, and Gulf shrimp is King.

  3. says

    Made this tonight – YUMMY!!!

    I had to modify slightly as I had only chickpeas in the house, and I threw in half a bag of frozen spinach for some greens. It was fantastic. Love Smoked Paprika!

    Thanks for sharing it!

  4. says

    This looks great. I am so behind in my magazine reading that I haven’t got to the October issue of BA. Thanks for the heads up on a great recipe.

  5. aynurly says

    Missed watching you preparing the food on videos! Do you do that some where else? Is there a way you do it again/

  6. Caroline says

    Thanks, Maggy — I love how in your writing you’re able to “feed” us with the food of real life, while somehow also feeding us, literally, with wonderful recipes at the same time.

  7. Sally says

    This looks delicious! i have all the ingredients, so I’ll be making it soon — sans the martini, but I think some wine will do.

  8. Roberta Freeman Manly says

    I made this dish the day you posted it and liked it so much I’ve pinned it and we are having it again tonight!

  9. Lynette Evans-Tiernan says

    Pam – I found this recipe in an issue of Runner’s World and tried it tonight for dinner. It was sensationally delicious and super easy to make. I am looking forward to trying more of your recipes and plan to order your new book – Cook Without a Book. Keep the good ideas coming :).

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