Best Garlic Shrimp And White Beans Recipes

Garlic Shrimp and White Beans image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 14

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
1 teaspoon smoked paprika
2 tablespoons chopped flat-leaf parsley
Grilled bread (optional)
Ingredient info: Dried chiles de árbol are available at Latin markets, specialty foods stores, and some supermarkets.

Steps:

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. Serve with bread, if desired.

GARLIC SHRIMP AND WHITE BEANS image

Yield 4 people

Number Of Ingredients 13

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)

Steps:

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.

GARLIC SHRIMP WITH WHITE BEANS AND TOMATOES image

Number Of Ingredients 11

1 pound medium peeled and deveined shrimp
4 tablespoons olive oil, divided
1 teaspoon pimenton (smoked paprika)
3 garlic cloves, minced and divided
1/2 teaspoon hot red pepper flakes
1 bay leaf, broken into pieces
1 14.5-ounce can petite-diced tomatoes, drained
1 tablespoon tomato paste
2 15-ounce cans white beans, drained
1 cup chicken broth
2 tablespoons chopped fresh parsley

Steps:

Heat a large skillet over medium-high. Toss shrimp with 1 tablespoon oil and pimenton. Add shrimp to skillet; sauté 1 to 2 minutes; add half the garlic the last few seconds of cooking. Spoon shrimp into a bowl and set aside. Return skillet to heat; add 2 tablespoons oil, pepper flakes, bay leaf, and remaining garlic. Cook till garlic is golden, a few seconds. Add tomatoes; cook till most of the liquid evaporates, 2 minutes. Add tomato paste; cook till tomato mixture darkens. Add beans and broth; simmer till it's a thick stew, 5 minutes. Stir in shrimp and parsley; cook till heated through. Drizzle with remaining oil. Serves 4. Calories per serving: 436 Carbs: 37 G Fiber: 9 G Protein: 35 G Fat: 17 G