If you use frozen shrimp, save the liquid from thawing and swap it for some of the chicken broth. Pimenton, or smoked paprika, adds a uniquely rich and smokey flavor. If you don’t already own a bottle, it’s worth adding this spice to your pantry.
Instructions :
- Heat a large skillet over medium-high heat. In a bowl, toss the shrimp with 1 tablespoon of the oil and the pimenton. Add the shrimp to the skillet and cook, stirring frequently, for 1 to 2 minutes, or until golden pink and just cooked through. Add half of the garlic during the last few seconds of cooking. Spoon the shrimp into a bowl.
- Return the skillet to the heat. Add 2 tablespoons of the oil, the pepper flakes, bay leaf, and the remaining garlic. Cook for just a few seconds, or until the garlic is fragrant and turns golden. Add the tomatoes and cook for 2 minutes, or until most of the liquid evaporates.
- Add the tomato paste and cook until the mixture starts to darken. Add the beans and broth. Simmer for 4 to 5 minutes, or until it reaches a thick stew consistency. Stir in the shrimp and parsley. Continue cooking for 1 to 2 minutes, or until just heated through. Drizzle with the remaining 1 tablespoon oil. Serve immediately.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
