Harissa Shrimp and Beans
Simple and hardy, with just a touch of heat. Serve these Harissa Shrimp and Beans on a thick slab of rustic toast.
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Cooking tools:
- Oven
- Skillet
- Wooden spoon
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Stove
- Toaster
- Serving platter
Ingredients
- 4 tablespoons extra-virgin olive oil (divided)
- 3 cloves garlic (peeled, minced, and divided)
- 1 bay leaf
- 2 cups canned diced tomatoes (with its liquid)
- kosher salt
- freshly cracked pepper
- 1 tablespoon harissa paste (or more to taste)
- 2 (15-oz) cans white beans (such as cannellini, rinsed and drained)
- 1 cup chicken broth
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon smoked paprika
- 2 tablespoons chopped flat-leaf parsley
- 4 slices rustic bread (thickly sliced and toasted or grilled)
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