Every time I open my freezer the first thing I see is shrimp. I look at it and say next time over and over again. This morning when I saw the shrimp I said ok, it's your turn. I then remembered a recipe I had seen and had actually written it down for future use. This one comes from www.threemanycooks.com . And was adapted from Bon Appetit. By the way, to my knowledge this is my first recipe from Bon Appetit (said in my best Julia Childs accent.) I am from Oklahoma after all :)
Galicky Shrimp with White Beans and Tomatoes
1 pound medium shrimp peeled, deveined and patted dry
4 Tbls. olive oil, divided
1 tsp. pimento (smoked paprika)
3 garlic cloves, minced and divided
1/2 tsp. hot red pepper flakes
1 bay leaf, broken into pieces
1 can (14.5 oz.) petite diced tomatoes, drained
1 Tbls. tomato paste
2 cans (15 oz.) white beans, rinsed and drained
1 c. chicken broth
2 Tbls. parsley, chopped
Heat a large skillet over medium-high heat. Toss shrimp with 1 Tbls. of the oil and all the paprika. Add shrimp to skillet, saute until gold and just cooked through. 1-2 minutes, adding half the garlic the last few seconds of cooking. Turn shrimp into a bowl and set aside.
Return skillet to heat, add 2 Tbls. of oil, along with pepper flakes, bay leaf and remaining garlic. Cook until fragrant and golden, just a few seconds. Add tomatoes, cook until most of liquid evaporates, about 2 minutes. Add tomato paste, cook until tomato mixture starts to darken. Add beans and broth, simmer until a thick stew consistency, 4-5 minutes. Stir in shrimp and parsley, continue cooking until just heated through.
Drizzle with remaining Tbls. of olive oil. Serve
My note: Made it just like the recipe says didn't change a thing!!!
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