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Seriously…. how frigging good does this look?!?!?!

Curtosy of Turn Table Kitchen here is the receipe…. I am so making this…. Mmmmmmm

Chile-Spiked Shrimp and Beans with Basil and Pistachios
*serves four

4 tablespoons olive oil, plus more for garnish
3 garlic cloves, minced
2 dried chiles de arbol*
1 bay leaf
8 ounces of diced tomato
Kosher salt, freshly ground pepper
1 tablespoon of tomato paste
2 15-ounce cans of canellini beans rinsed and drained, or equivalent of cooked dried beans
1 cup of chicken broth
1 pound of medium shrimp, peeled and deveined
1 teaspoon of smoked paprika
3 tablespoons of chopped basil
1/4 cup of roughly chopped pistachios
baguette, to serve

1. Preheat your broiler. Heat two tablespoons of olive oil in a large over-proof skillet over medium-high. Add half of the minced garlic, chiles and bay leaf. Cook for a few minutes, stirring, until you can smell the garlic and chili (be careful not to burn the garlic).
2. Add diced tomatoes, season with salt and pepper, and continue cooking for another 5 minutes.
3. Stir in the tomato paste, cooking for 3-4 minutes, or until the paste deepens in color. Next, stir in the beans and broth.
4. Lower the heat to achieve a brisk simmer and cook for another 3-4 minutes, or until thickened. Season with additional salt and pepper, as needed.
5. Place the shrimp, rest of the garlic, two tablespoons of oil, and paprika in a medium bowl. Season with salt and pepper and mix to coat the shrimp.
6. Arrange the shrimp over the beans in one layer. Transfer the skillet to the oven and broil until the shrimp are completely cooked through (about 3 minutes).
7. Serve in bowls with a side of baguette, to sop up the juices. Garnish with freshly-chopped basil and pistachios. Drizzle each bowl with additional oil, if desired.