White Bean and Garlic Shrimp Bowl of Stew


This easy little one-pot stew from Bon Appetit is full of good protein and amazing, smoky taste. Perfect for a weeknight dinner after a cold run and a long day at work.

White Bean and Garlic Shrimp Stew
White Bean and Garlic Shrimp Stew

In a large, heavy, ovenproof skillet, heat 2 T oil. Add 1 mashed garlic clove, 2 dried chiles arbor and a bay leaf and cook, stirring constantly, until just fragrant (a minute or two). Add 1 1/4 cups chopped tomato and season with salt and pepper. Mash the tomato, stirring until its completely broken down – about 5 minutes.

Add 1 T tomato paste and cook, stirring constantly, until the paste is deep red – 3 or 4 minutes. Stir in 2 15 oz cans white beans and a cup of low-sodium broth, and bring to a simmer until the juices are thickened – 3 or 4 minutes.

In a medium bowl, toss 2 minced garlic cloves, 2 T oil, 1 lb medium shrimp (peeled and deveined), and 1 tsp smoked paprika. (If you don’t have smoked paprika, regular paprika works just fine.) Season with salt and pepper and toss until seasoned. Scatter the shrimp over the beans in an even layer.

Stir the shrimp in with the mixture until the shrimp is cooked through and pink – about 3 or 4 minutes. Garnish with chopped parsley.

We also made toast, rubbed it with a garlic clove, and ate this on the side. What an amazing dinner.

White Bean and Garlic Shrimp Stew
White Bean and Garlic Shrimp Stew

Ingredients

  • 6 T olive oil
  • 3 garlic cloves, minced
  • 2 dried chiles de arbol (we got ours at Whole Foods)
  • 1 bay leaf (we got ours from our friend Monika’s bush out front of her door)
  • 1 1/4 cups chopped tomato (about 8 oz)
  • salt and pepper
  • 1 T tomato paste
  • 2 15 oz cans white beans (cannellini)
  • 1 cup low-sodium chicken broth
  • 1 lb medium shrimp, peeled and deveined
  • 1 tsp smoked paprika
  • 2 T chopped parsley

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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