Garlic Shrimp and White Beans


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.

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Don’t forget to serve it with some good, crusty bread!

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Right from the oven

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With bread

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Without bread

Garlic Shrimp with White Beans

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: Easy
  • Print

By Bon Appetit Test Kitchen

Ingredients

  • 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

Directions

  1. Preheat the broiler.
  2. 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.
  3. 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.
  4. Meanwhile, combine two garlic cloves with two tablespoons oil, shrimp, and paprika in a medium bowl, tossing to coat evenly.
  5. 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).
  6. Drizzle with 2 tablespoons olive oil and garnish with parsley (or cilantro).  Serve with bread.