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Shrimp With Chard And Red Beans


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4 cloves garlic, minced

1 1/2 teaspoons paprika

1 teaspoon dried thyme, crushed

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground red pepper

1 pound large shrimp, peeled and deveined, tails left on

2 tablespoons olive oil

2 ribs celery, thinly sliced

1 large onion, chopped

1 large green bell pepper, chopped

3/4 cup chicken broth

3 cups green or red swiss chard, thinly sliced

1 can (14-19 ounces) red kidney beans

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