Garlic Shrimp with White Beans

I’ve been trying to get creative in the kitchen over the last few nights. I always feel better when I eat healthy food with quality ingredients, which is why I wanted to try something light for dinner. I’ve had my eye on this recipe since October 2012’s Bon Appetit. While it took me 4 months to finally cook it, I have to say that I loved the end result! Here are some pictures, and a link to the recipe again at the bottom!

Garlic Shrimp Ingredients

Garlic Shrimp Ingredients

Tomatoes and Beans

Tomatoes and Beans

Garlic Shrimp

Garlic Shrimp

I used celery because I didn't have parsley on hand

I used celery because I didn’t have parsley on hand

Garlic Shrimp with Beans

Garlic Shrimp with Beans

Here is the recipe again:

Garlic Shrimp and White Beans (Bon Appetit)

Ingredients

  • 6 tablespoons olive oil, divided
  • 3 garlic cloves, minced, divided
  • 2 dried chiles de árbol
  • 1 bay leaf, preferably fresh
  • 1 1/4 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)

Preparation

  • 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
  • Ingredient Info

    Dried chiles de árbol are available at Latin markets, specialty foods stores, and some supermarkets.
PS – don’t forget to vote on the side –>
PPS – follow me on the new video app Vine where I demonstrate the first few steps of this dish!

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