Garlic Shrimp And White Beans

• 6 tbsp olive oil, divided
• 3 garlic cloves, minced, divided
• 2 dried chiles de arbol
• 1 bay leaf, preferably fresh
• 1 1/4 cups chopped tomato (about 8 oz.)
• kosher salt, freshly ground pepper
• 1 tbsp tomato paste
• 2 15-oz cans white beans (such as cannellini), rinsed, drained
• 1 cup low-sodium chicken broth
• 1 lb. medium shrimp, peeled, deveined
• 1 tsp smoked paprika
• 2 tbsp chopped flat-leaf parsley
• grilled bread (optional)

1. Preheat broiler. Heat 2 tbsp olive 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).
2. Add tomato paste and cook, stirring constantly, until paste is deep red and carmelized, 3-4 minutes.
3. Stir in beans and broth. Bring to brisk simmer and cook until juices are slightly reduced and thickened, 3-4 minutes. Season to taste with salt and pepper.
4. Combine remaing two 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.
5. Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 tbsp oil over shrimp and beans, garnish with parsley.
6. Serve with bread if desired.

olive oil, garlic, arbol, bay leaf, tomato, kosher salt, tomato, white beans, chicken broth, shrimp, paprika, flatleaf parsley, bread

Taken from www.epicurious.com/recipes/member/views/garlic-shrimp-and-white-beans-51246001 (may not work)