Add half the minced garlic and cook, stirring frequently, until very fragrant, about 2-3 more minutes. Add crushed red pepper to taste and the quartered tomatoes.

Reduce heat to medium and use the back of your spoon to lightly smash the tomatoes as they cook to force them to break down. Continue cooking over medium heat until a sauce forms, about 8-10 minutes.

Turn heat back to medium high and add the tomato paste, stirring to help combine it into the sauce. Continue stirring until the sauce turns a deep red, an additional 4-5 minutes.

Add the chicken stock 1 teaspoon of sugar and bring to a boil. Stir in the beans, season lightly with salt and pepper, and reduce heat and simmer for 10 minutes.

Transfer the skillet to the oven and cook for 15 minutes to allow the flavors to allow the flavors to meld. Meanwhile, prepare the shrimp.

In the bowl of shrimp, add 2 tablespoons of olive oil, the hot paprika, the smoked paprika, and the remaining garlic. Season with salt and pepper and toss to coat. Chill the shrimp in the fridge while the rest of the ingredients cook in the oven.

Carefully remove the skillet from the oven and arrange the shrimp on top, being careful not to overlap them. Return the skillet back to the oven and bake for about 5 minutes or until the shrimp are opaque. Be careful not to overcook them. Note: You may wish to broil the shrimp instead to crisp them up on top.

Divide the shrimp and beans between bowls and garnish with parsley. Serve with toasted bread. Enjoy!