Garlicky Shrimp with White Beans and Tomatoes
 
 
Adapted from a recipe in the October Issue of Bon Appetit
by:
Serves: 4
Ingredients
  • 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
Instructions
  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.
Notes
If you’re using IQF (instant quick freeze) shrimp, save the liquid from thawing and use it for part of the broth.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/garlicky-shrimp-with-white-beans-and-tomatoes/