SERVES: 4 | TIME: 30 mins. | SKILL SET: Easy
- 1 can white Cannellini beans (drained and rinsed)
- 1 can diced tomatoes
- 1 can tomato paste
- 1 cup chicken broth
- 12 shrimp (cleaned and deveined)
- 4 tablespoons olive oil
- 4 cloves of garlic
- 1 Bay leaf
- 1 teaspoon Paprika
- 1 teaspoon crushed red chilli peppers
- salt and pepper
- parsley for garnish
In a sauce pan over medium heat, add 2 tablespoons olive oil and 2 cloves of garlic. Once you start to smell the garlic (about 1-2 minutes) add in Bay leaf.
Add diced tomatoes, crushed red chilli peppers, salt and pepper. Crush down on the diced tomatoes. Let come to a soft boil and then add tomato paste. Let sauce reduce, about 4 minutes, then add the beans and chicken broth. Let the sauce cook down for about 5 minutes on medium-low heat.
In a separate bowl, combine oil, garlic, Paprika, salt, pepper and shrimp. Make sure the shrimp is well coated.
Place the shrimp on the surface of the sauce ad place in the oven under the broiler for about 2 minutes. It won't take long for the shrimp to cook.
Remove from oven and serve with a dash of parsley and toasted brad on the side. I prefer Ace Bakery's cheddar loaf to pair with this recipe.