Ingredients
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 ground 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 flat-leaf parsley
grilled bread (optional)
Preparation
Preheat broiler. Heat 2 tbsp olive 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 paste and cook, stirring constantly, until paste is deep red and carmelized, 3-4 minutes.
Stir in beans and broth. Bring to brisk simmer and cook until juices are slightly reduced and thickened, 3-4 minutes. Season to taste with salt and pepper.
Combine remaing two garlic cloves, 2 tbsp olive 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.
