Garlic shrimp with white beans and tomatoes

I always seem to have this idea in my head that I don’t like cooked shrimp…it’s totally not true! I had this for lunch twice, over rice, and was kinda impressed with myself both times. I couldn’t find smoked paprika (used regular paprika) and forgot to buy fresh parsley (used 1 tsp dried), but the results didn’t suffer.

Getting my ingredients ready

Cooked shrimp waiting to get into the stew

Garlic shrimp with white beans and tomatoes
Serves: 4-6
Source: Pam Anderson via Runner’s World, February 2013

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

Directions
1. Heat a large skillet over medium-high. Toss shrimp with 1 Tbsp oil and pimenton. Add shrimp to skillet and saute 1-2 minutes. Add half the garlic during the last few seconds of cooking. Spoon shrimp into a bowl and set aside.
2. Return skillet to heat; add 2 Tbsp oil, pepper flakes, bay leaf, and remaining garlic. Cook until garlic is golden, a few seconds. Add tomatoes and cook until most of the liquid evaporates, 3-5 minutes. Add tomato paste and cook until tomato mixture darkens.
3. Add beans and broth and simmer until it’s a thick stew, about 5 minutes. Stir in shrimp and parsley; cook until heated through. 
4. Enjoy!

Final product