6 tablespoons 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 tablespoon tomato paste

2 15-ounce cans white beans (such as cannellini), rinsed, drained

1 cup low-sodium chicken broth

1 pound medium shrimp, peeled, deveined

1 teaspoon smoked paprika

2 tablespoons 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.

 

Serves 4

 

Ingredient Info:

Dried chiles de árbol are available at Latin markets, specialty foods stores, and some supermarkets.

 

 

(See original recipe here)

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