This “oh so easy” recipe comes from Bon Appetit magazine. It packs a punch! Serve it with a loaf of crunchy crusted bread. (4 servings)
6 Tbsp. olive oil, divided
3 garlic cloves, minced, divided
2 dried chiles de arbol
1 bay leaf, preferably fresh
1 1/4 cups chopped tomato (about 8 oz.)
Kosher salt, freshly grounded black pepper
1 Tbsp. tomato paste
2 15-oz. 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 parsley
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.
Wine served: 2010 Ransom Pinot Noir, Willamette Valley, Oregon