Garlic Shrimp and White Beans

6 Tbsp. olive oil, divided
3 garlic cloves, minced & divided
2 dried chiles de arbol
1 bay leaf
1 1/4 C. Chopped tomatoes
Kosher salt, freshly ground black pepper
1 Tbsp. tomato paste
2 (15oz.) cans white beans, rinsed, drained
1 C. Chicken broth
1# medium sized shrimp, peeled, deveined
1 tsp. smoked paprika
2 Tbsp. flat leaf parsley
Garnish: Grilled bread

Preheat broiler.

Heat 2 Tbsp. oil in a large, heavy oven-proof skillet over medium heat.  Add 1 garlic clove, chiles, and bay leaf.  Cook, stirring constantly, just until fragrant, about 1 minute (do not let garlic burn).  Add tomato and season with salt and pepper.  Cook, stirring and smashing tomato with the back of a wooden spoon, until tomatoes are completely broken down, about 5 minutes.  Add tomato paste and cook stirring constantly until paste is a deep red and caramelized, 3-4 minutes.  Stir in beans and broth.  Bring to a brisk simmer and cook until juices are slightly thickened, about 4-5 minutes.  Correct seasoning with salt and pepper.

Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl.  Season with salt and pepper and toss to coat evenly.  Scatter shrimp over the bean mixture in the skillet in an even layer.

Place skillet under the broiler and cook shrimp until they are golden and cooked through, about 3 minutes.  Remove and drizzle the remaining 2 Tbsp. oil over shrimp and beans.  Garnish with parsley and serve with grilled bread.  Enjoy!