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Garlic Shrimp With White Beans And Tomatoes

Garlic Shrimp With White Beans And Tomatoes

If you use frozen shrimp, save the liquid from thawing and swap it for some of the chicken broth. Pimenton, or smoked paprika, adds a uniquely rich and smokey flavor. If you don’t already own a bottle, it’s worth adding this spice to your pantry.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Fish Mains, Seafood
Cuisine: American
Calories: 446
Ingredients Method

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon pimenton smoked paprika
  • 3 cloves garlic minced
  • ½ teaspoon red-pepper flakes
  • 1 bay leaf broken into pieces
  • 1 can 14.5 ounces petite-diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 2 cans 15 ounces each white beans, drained and rinsed
  • 1 cup chicken broth
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Heat a large skillet over medium-high heat. In a bowl, toss the shrimp with 1 tablespoon of the oil and the pimenton. Add the shrimp to the skillet and cook, stirring frequently, for 1 to 2 minutes, or until golden pink and just cooked through. Add half of the garlic during the last few seconds of cooking. Spoon the shrimp into a bowl.
  2. Return the skillet to the heat. Add 2 tablespoons of the oil, the pepper flakes, bay leaf, and the remaining garlic. Cook for just a few seconds, or until the garlic is fragrant and turns golden. Add the tomatoes and cook for 2 minutes, or until most of the liquid evaporates.
  3. Add the tomato paste and cook until the mixture starts to darken. Add the beans and broth. Simmer for 4 to 5 minutes, or until it reaches a thick stew consistency. Stir in the shrimp and parsley. Continue cooking for 1 to 2 minutes, or until just heated through. Drizzle with the remaining 1 tablespoon oil. Serve immediately.