- 4 cloves garlic, minced
- 1 1/2 teaspoons paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 large green bell pepper, seeded and cubed
- 3/4 cup chicken broth
- 3 cups green or red Swiss chard, stems removed and leaves sliced
- 1 (15 ounce) can red kidney beans, drained
- In a medium bowl, combine the garlic, paprika, thyme, black pepper, salt, and red pepper. Remove about half of the mixture to a small bowl. Add the shrimp to the medium bowl and toss to coat well.
- Heat 1 tablespoon of the oil in a large saucepot or Dutch oven over medium heat. Add the celery, onion, and bell pepper. Cook, stirring frequently, for 6 minutes, or until tender-crisp.
- Add the reserved spice mixture and cook, stirring frequently, for 2 minutes. Add 1/4 cup of the broth. Cover and cook, stirring often, for 5 minutes.
- Add the chard and cook, stirring frequently, for 2 minutes, or until wilted. Stir in the beans, shrimp, and the remaining 1/2 cup broth and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 4 minutes, or until the shrimp are opaque.