An unusual and satisfying dish with contrasting textures and deep flavors, this recipe calls for the best olive oil you can afford. The better the ingredients here, the more they shine. This is equally good served hot or at room temperature, tapas-style. Feel free to make it ahead and relax until dinner.
As Found in
The Obesity Code Cookbook
- Prep: 20 m
- Cook: 15 m
- Total: 35 m
- Servings: 4
- 3 garlic cloves
- 2 red chilis fresh
- 19 oz cannellini beans canned
- 2 tbsp parsley flat-leaf
- 5 tbsp olive oil divided
- 1 1/2 cups chopped tomatoes drained
- 1 tbsp tomato paste
- 1 cup chicken stock or chicken broth
- 1 tsp smoked paprika
- 1 lb shrimp medium
- Assemble, prepare, and measure ingredients. Mince garlic. Trim and seed chilies. Rinse cannellini beans. Roughly chop parsley.
- Heat 3 tablespoons of olive oil over medium heat in a large, heavy-bottomed skillet until oil is fragrant but not smoking. Stir in two-thirds of garlic and all the chilies. Stir with a wooden spoon for 1 minute, being careful not to burn garlic. The aroma should be heavenly.
- Add drained tomatoes and season with salt and pepper. Cook, stirring, for about 5 minutes, or until tomatoes have softened completely.
- Add tomato paste and cook, stirring, until it has caramelized, about 3 minutes. Stir in beans and stock. Bring to a fast simmer (many little bubbles) and cook until liquid has reduced and thickened slightly, about 4 minutes. Season with salt and pepper.
- Sprinkle paprika over shrimp and add shrimp and remaining garlic to bean mixture. Simmer until shrimp are opaque and curled into a C shape, about 3 minutes. Drizzle remaining 2 tablespoons of olive oil over shrimp and beans. Taste and adjust seasoning.
- To serve, divide among four individual bowls and garnish with parsley.