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Garlic Shrimp and White Beans

['6 tablespoons olive oil, divided', '3 garlic cloves, minced, divided', '2 dried chiles de árbol', '1 bay leaf, preferably fresh', '1 1/4 cups chopped tomato (about 8 ounces)', 'Kosher salt, freshly ground pepper', '1 tablespoon tomato paste', '2 15-ounce cans white beans (such as cannellini), rinsed, drained', '1 cup low-sodium chicken broth', '1 pound medium shrimp', '1 teaspoon smoked paprika', '2 tablespoons chopped flat-leaf parsley', 'Grilled bread (optional)', 'Ingredient info: Dried chiles de árbol are available at Latin markets', 'specialty foods stores', 'and some supermarkets.']

Preheat broiler. Heat 2 tablespoons oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1-2 minutes (do not allow garlic to burn). Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.
Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3-4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3-4 minutes. Season to taste with salt and pepper.
Combine remaining 2 garlic cloves, 2 tablespoons 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 golden and cooked through, about 3 minutes. Drizzle remaining 2 tablespoons oil over shrimp and beans; garnish with parsley. Serve with bread, if desired.

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