Pantry-Freezer inspired seafood dish using easy to find and have on hand ingredients. Gluten-free, simple to prepare, healthy and satisfying summery comfort food.
Course: Main Course
Cuisine: Californian, Italian, Mediterranean
Keyword: easy peasy, gluten-free, one pan, Quick & Easy
Author: Kirsten Getchell
heavy oven proof skillet
6 tbspolive oil, dividedextra virgin
3 clovesgarlic, minced, divided
1/2tspred chili pepper flakesmore to taste if desired
1 tbsptomato paste
1 28 ozcan or jar of whole San Marzano tomatoescrushed by hand
214 ozcans of butter beans
1cup low sodium chicken broth
1poundmedium shrimp, peeled, deveinedthawed if frozen
1 tspsmoked paprika
2tbspchopped flat-leaf parsley
fresh ground pepper
First, if your shrimp is frozen, place it in a big bowl of water in the sink for 10-15 minutes to thaw, then peel and devein, if needed. Drain well and put back in the big bowl.
Combine half of the minced garlic, 2 tablespoons of olive oil, shrimp and paprika in a medium bowl, season with salt and pepper and toss to coat the shrimp. Set aside.
Preheat the broiler.
Heat about 2 tablespoons of the olive oil in the ovenproof skillet over medium heat, enough to coat the bottom. Add the red chili pepper flakes, the remaining minced garlic, and bay leaf, stirring for 1-2 minutes. Don't let the garlic burn.
Add the tomato paste and stir to incorporate, about 1-2 minutes.
Stir in the crushed tomatoes and simmer for about 10 minutes.
Gently stir in the butter beans and broth, taking care not to smush the beans. Bring the skillet to a good simmer.
Layer the shrimp on top of the beans and place the skillet in the oven on an upper rack.
Broil until the shrimp are cooked through and golden, about 3 minutes.
Drizzle with remaining olive oil and garnish with fresh parsley.
This dish is complemented nicely by sauteed kale or spinach, or a simple green salad.
Copyright 2020 Kirsten Lara Getchell. All Rights Reserved.