Garlic Shrimp and White Beans

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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

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4 thoughts on “Garlic Shrimp and White Beans

  1. Was it spicy? It looks like it wants to be. I’m not familiar with chili de arbol. It also looks like it would be wonderful for packed lunches: easy to reheat and getting better as the flavors meld.

  2. Instead of chili de arbol, which I didn’t have, I used about 1/2 Tsp. of crushed red pepper. It was spicy, but you can cut back on the pepper flakes if you want. The initial flavor was quite spicy when I cooked it with the garlic, but when I added the beans and broth, the beans cut the “hot” back a little.

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