I haven't blogged in forever, largely because my son HOGS the computer his EVERY. WAKING. SECOND. and I'm not awake many more hours than he is these days.
Plus, work keeps me so busy and in front of a computer 9 or 10 hours a day so I don't really want or need any more screen time when I get home.
But a recent dinner was worth dusting off the ol' blog and getting back into the swing of things (that, and I have the morning off and Curt is at school!!!)
This simple dinner is quick, delicious, easy and speaks for itself!
Garlic Shrimp, Sausage and White Beans
3 T olive oil, divided
3 garlic cloves, minced, divided
2 dried chiles de arbol
1 bay leaf, preferably fresh
1 1/4 cups chopped tomato
kosher salt, freshly ground pepper
1 T tomato paste
2 15-ounce cans cannellini beans, drained
1 cup low-sodium chicken stock
1 pound medium shrimp, peeled, deveined
12 ounces beef link sausage, sliced
1 t smoked paprika
2 T chopped flat leaf parsley
grilled bread (optional)
Heat 2 T olive oil in an heavy oven proof skillet (cast iron works well!). Add one clove garlic, chiles and bay leaf and cook, stirring constantly, 1-2 minutes. Add tomato, season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is broken down, about 5 minutes.
Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, about 3-4 minutes. Stir in beans, broth and sausage. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3-4 minutes. Season to taste with salt and pepper.
Combine remaining garlic, olive oil, shrimp and paprika in a medium bowl. Toss to coast. Scatter shrimp over beans in an even layer.
Broil until shrimp are golden and cooked through, about 3 minutes. Garnish with parsley and serve with bread.