This recipe is so so easy you'll be able to whip it up with one hand tied behind your back. We've been traveling a lot, so I was looking forward to a lighter-ish meal that didn't leave me feeling overly stuffed afterward and this meal fits the bill perfectly.
Cost: Approximately $5.58 per serving* (This price doesn't include dried herbs, oil, and other common pantry items.)
Skill Level: Easy
Time to Make: 50 minutes
1 pound large shrimp
1 large head of garlic, divided
2 fresh bay leaves
2 medium red bell peppers
Crushed red pepper to taste
1 pound tomatoes (I used Campari tomatoes)
2 tablespoons tomato paste
2 cups low sodium chicken stock
2 19-ounce cans of cannellini beans
1 teaspoon sugar
Salt and pepper to taste
2 teaspoons Hungarian hot paprika
1 teaspoon sweet smoked paprika
Parsley for garnish
Toasted bread for serving
Prep Ingredients: Preheat oven to 400ºF. Peel and devein the shrimp. Note: You may keep the tails or discard depending on your preference. I keep the tails on as it adds more flavor to the dish. Pat the shrimp dry and keep in a medium bowl and chill until ready to use. Mince the garlic. Thinly slice the red bell peppers. Quarter the tomatoes. Drain and rinse the beans and set aside. Roughly chop the parsley and reserve for garnish.
Prepare the Base: Heat a slick of olive oil in a wide, deep skillet over medium high until very hot. Add the bay leaves and sliced red bell peppers and cook until the peppers begin to soften, about 5 minutes. Add half the garlic and cook, stirring frequently, until very fragrant, about 2-3 more minutes. Add crushed red pepper to taste and the quartered tomatoes. Reduce heat to medium and use the back of your spoon to lightly smash the tomatoes as they cook to force them to break down. Continue cooking over medium heat until a sauce forms, about 8-10 minutes.
Turn heat back to medium high and add the tomato paste, stirring to help combine it into the sauce. Continue stirring until the sauce turns a deep red, an additional 4-5 minutes. Add the chicken stock 1 teaspoon of sugar and bring to a boil. Stir in the beans, season lightly with salt and pepper, and reduce heat and simmer for 10 minutes.
Transfer the skillet to the oven and cook for 15 minutes to allow the flavors to allow the flavors to meld. Meanwhile, prepare the shrimp.
Prepare the Shrimp: In the bowl of shrimp, add 2 tablespoons of olive oil, the hot paprika, the smoked paprika, and the remaining garlic. Season with salt and pepper and toss to coat. Chill the shrimp in the fridge while the rest of the ingredients cook in the oven.
Carefully remove the skillet from the oven and arrange the shrimp on top, being careful not to overlap them. Return the skillet back to the oven and bake for about 5 minutes or until the shrimp are opaque. Be careful not to overcook them. Note: You may wish to broil the shrimp instead to crisp them up on top. (I don't use the broiler because it sets my smoke alarm off every time!)
To Serve: Divide the shrimp and beans between bowls and garnish with parsley. Serve with toasted bread. Enjoy!
Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!