- 4 tablespoon extra-virgin olive oil (divided)
- 3 clove garlic (peeled, minced, and divided)
- 1 bay leaf
- 2 cup canned diced tomatoes (with its liquid)
- kosher salt and freshly cracked pepper (as needed)
- 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 tablespoon chopped flat-leaf parsley
- 4 slice rustic bread (thickly sliced and toasted or grilled)
Preheat broiler. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet over medium heat. Add about 1 minced garlic clove, and bay leaf and cook, stirring constantly, just until fragrant, 1–2 minutes (do not allow garlic to burn). Add tomato with juices; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is broken down and thickened, about 5 minutes.
Remove the bay leaf and add harissa paste and cook, stirring constantly for about 3 minutes. You’ll notice the mixture will have darkened in color. Stir in beans and broth. Bring to a brisk simmer and cook, stirring occasionally, until juices are slightly reduced and thickened, 5 to 6 minutes. Season to taste with salt and pepper.
Combine remaining 2 minced garlic cloves, remaining 2 tablespoons olive oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.
Broil until shrimp are cooked through, about 3 minutes. Garnish with parsley. Serve on toasted bread.