Garlic Shrimp & Beans
NORMAL | 30 MIN | SERVES 4
Recipe adapted from Bon Apétit
Ingredients
6 Tbsp. ENZO Organic Extra Virgin Olive Oil - Bold, divided
3 Garlic cloves, minced and divided
2 Dried chilies de árbol
1 Bay leaf
1¼ Cup chopped tomato
Salt and freshly ground pepper, to taste
1 Tbsp. Tomato paste
¾ cup Rancho Gordo Alubia Blanco Beans (soak overnight in cold water)
1 Cup Chicken broth
1 Lb. Shrimp, peeled and deveined
1 Tsp. Smoked Paprika
2 Tbsp. Flat leaf parsley, chopped
Directions
Step 1
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.
Step 2
Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3–4 minutes. Scrape mixture into a crockpot. Stir in beans and broth. Bring to a brisk simmer, then set crock pot to cook for 6-8 hours on low. Season to taste with salt and pepper.
Step 3
After the beans have cooked. Preheat broiler. Combine remaining 2 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.
Step 4
Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 Tbsp. olive oil over shrimp and beans; garnish with parsley. Serve with bread, if desired.
