Navy Beans and Shrimp

Canned beans are your friend in this garlic shrimp recipe. Serves 4


 6 tbsp olive oil, divided
 3 garlic cloves, minced, divided
 2 dried chiles de árbol
 1 bay leaf, preferably fresh
 1 ¼ cups chopped tomato (about 8 ounces)
 Kosher salt, freshly ground pepper
 1 tbsp tomato paste
 2 15-ounce cans white beans (such as cannellini), rinsed, drained
 1 cup low-sodium chicken broth
 1 lb medium shrimp, peeled, deveined
 1 tsp smoked paprika
 2 tbsp chopped flat-leaf parsley
 Grilled bread (optional)



Preheat broiler. Heat 2 Tbsp. 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 Tbsp. 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 Tbsp. oil over shrimp and beans; garnish with parsley. Serve with bread, if desired

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