This is another request from my husband. He found it on Epicurious. I’m all for anything that includes beans. They are filling and I love their texture. This recipe calls for white beans, like cannellini, but I used a combo of cannellini and Italian Romano because I love the softness of the Romano.
Right from the oven
Garlic Shrimp with White Beans
By Bon Appetit Test Kitchen
- 6 tablespoons olive oil, divided
- 3 garlic cloves, minced, divided
- 2 dried chiles de árbol (or any dried chili you like)
- 1 bay leaf
- 1 1/4 cups chopped tomato (about 8 ounces)
- kosher salt
- freshly ground black 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 (I used large)
- 1 teaspoon smoked paprika
- 2 tablespoons chopped flat-leaf parsley (or cilantro)
- crusty bread slices
- Preheat the broiler.
- Heat 2 tablespoons of the oil in a large, oven-safe skillet over medium heat. Add one garlic clove, chilies, and bay leaf. Cook, while stirring, about 1 to 2 minutes making sure not to let the garlic burn. Add the tomato and season with salt and pepper. Cook, stirring occasionally, until the tomato breaks down, about 5 minutes.
- Stir in the tomato paste and continue stirring until it darken, 3 to 4 minutes. Stir in the beans and the broth and bring to a simmer. Cook until slightly reduced and thickened. Season with salt and pepper.
- Meanwhile, combine two garlic cloves with two tablespoons oil, shrimp, and paprika in a medium bowl, tossing to coat evenly.
- Arrange the shrimp over the beans in an even layer. Broil until the shrimp are cooked through and opaque, about 3 minutes (longer if using larger shrimp).
- Drizzle with 2 tablespoons olive oil and garnish with parsley (or cilantro). Serve with bread.