Shrimp & Cannellini Bean Stew with Crusty Bread

Directions

1. If shrimp are frozen, place them in a medium bowl and cover with cold water to thaw, then drain and pat dry once thawed.
2. Mince the garlic and dice the tomatoes into medium pieces.
3. Heat a sauté pan over medium-high heat and prepare the rest of the ingredients.
4. Pat the shrimp dry and reserve. In the pan, add half of the minced garlic with a little oil and the shrimp, along with paprika; cook until the shrimp turn opaque on both sides and transfer them to a plate.
5. Lower the heat to medium, add a bit more oil, the remaining garlic, and crushed red pepper; cook briefly until fragrant, about 15–30 seconds.
6. Add the chopped tomatoes to the pan and cook until they release their juice and reduce slightly, about 2–3 minutes.
7. Rinse and drain the cannellini beans.
8. Stir in the beans and broth; simmer until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
9. Toast the bread to your liking while the stew finishes; then stir the shrimp back into the pan and heat through.
10. To serve, ladle the stew into bowls and provide bread on the side for dipping.