Garlic Shrimp and White Beans

Ingredients

• 2  chilies dried
• 30 ounce beans white rinsed drained canned (such as cannellini)
• 2 tablespoons flat parsley chopped
• 1  bay leaf fresh
• 3  garlic clove divided minced
• 4 servings pepper freshly ground
• 1 cup chicken broth low-sodium
• 6 tablespoons olive oil divided
• 1 pound shrimp 
• 1 teaspoon paprika smoked
• 8 ounces tomatoes chopped
• 1 tablespoon tomato paste 

Equipment

• frying pan
• wooden spoon
• broiler

Directions

1. Preheat broiler.
2. Heat 2 tablespoons oil in a large,heavy, ovenproof skillet over medium heat.
3. Add 1 garlic clove, chiles, and bay leaf andcook, stirring constantly, just until fragrant,1-2 minutes (do not allow garlic to burn).
4. Add tomato; season with salt and pepper.Cook, stirring and smashing tomato withthe back of a wooden spoon, until tomatois completely broken down, about 5 minutes.
5. Add tomato paste and cook, stirringconstantly, until paste is deep red andcaramelized, 3-4 minutes. Stir in beans andbroth. Bring to a brisk simmer and cook untiljuices are slightly reduced and thickened,3-4 minutes. Season to taste with salt andpepper.
6. Combine remaining 2 garlic cloves,2 tablespoons oil, shrimp, and paprika in a mediumbowl; season with salt and pepper andtoss to evenly coat shrimp. Scatter shrimpover beans in an even layer.
7. Broil until shrimp are golden and cookedthrough, about 3 minutes.
8. Drizzle remaining2 tablespoons oil over shrimp and beans; garnishwith parsley.
9. Serve with bread, if desired.
10. Per serving: 530 calories, 25 g fat, 10 g fiber
11. Bon Appétit