Prep 0 mins
Cook 30 mins
This is from Bon Appetit Site. It was very yummy!
- 6 tablespoons olive oil, divided
- 3 garlic cloves, minced, divided
- 2 dried arbol chiles
- 1 bay leaf
- 1 1⁄4 cups tomatoes, chopped (about 8 ounces)
- kosher salt
- fresh ground pepper
- 1 tablespoon tomato paste
- 30 ounces white beans, canned (such as cannellini)
- 1 cup low sodium chicken broth
- 1 lb medium shrimp, peeled, deveined
- 1 teaspoon smoked paprika
- 2 tablespoons chopped flat leaf parsley
- 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.
- 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 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.
- 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.
- Dried chiles de árbol are available at Latin markets, specialty foods stores, and some supermarkets.
This was very easy to prepare and clean up and was great for a weeknight meal. DH and I, despite the ingredient list, thought it a little bland in flavor. The only modification I made was to use vegetable broth for the chicken broth.
Delicious. Easy to prepare. Easy clean-up.