Garlic Shrimp and White Beans is a Spanish dish that Ample Bites found in a recent addition of Bon Appetit magazine. I was drawn to the simplicity of the recipe and the depth of flavor that dried chiles, paprika and garlic add to the basic palette of shrimp and white beans. The whole dish preparation, including peeling and deveining the shrimp, takes about 30 minutes. If you buy peeled and deveined raw shrimp, you can cut the prep time to about 20 minutes.
Garlic Shrimp and White Beans
(Adapted from recipe courtesy of BonAppetit Magazine, October 2012)
6 Tbsp extra-virgin olive oil, divided
5 garlic cloves, minced, divided
2 dried Arbol or Guajillo chiles
1 bay leaf
1 ¼ cups chopped tomato (about 8 oz)
Freshly ground black pepper
1 Tbsp tomato paste
2 15-oz cans cannellini beans, rinsed and drained
3/4 cup low sodium chicken broth
1/4 cup dry white wine
1 lb medium shrimp, peeled and deveined
1 tsp smoked paprika
2 Tbsp chopped flat-leaf parsley
Finely grated hard white cheese to garnish
Preheat broiler. Heat 2 tablespoons 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 tablespoons 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 tablespoons oil over shrimp and beans. Garnish with parsley and serve with bread.