12 ounces frozen shrimp, defrosted in a colander
3 tbsp olive oil
1 tsp smoked paprika
4 garlic cloves, minced
8 ounces baby portobello mushrooms, sliced
1/4 tsp red pepper flakes
1 bay leaf, broken into small pieces
1 14.5 ounce can petite diced tomatoes
1 tbsp tomato paste
1 15 ounce cans white beans, drained
3/4 cup chicken broth
1 tbsp chopped parsley
Heat a large skillet over medium-high. Toss shrimp, 3 cloves garlic, 2 tbsp olive oil and mushrooms with paprika. Saute 1-2 minutes or until mushrooms are slightly tender. Spoon into bowl and set aside. Add rest of oil, pepper flakes, bay leaf, and 1 clove garlic. Cook until garlic is golden. Add tomatoes, cook until most of liquid evaporates, 3-4 minutes. Add tomato paste, cook until darkened. Add beans and broth, simmer until it is a thick stew, about 5 minutes. Stir in shrimp, mushrooms, and parley. Cook until heated through.
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