Wednesday, June 02, 2010

What I made for dinner: Paprika Shrimp and Green Bean Saute

(From EatingWell Healthy in a Hurry)

  • 4 cups green beans, trimmed (about 12 ounces)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup minced garlic
  • 2 teaspoons paprika
  • 1 pound raw shrimp, peeled and de-veined
  • 2 16-ounce cans large butter beans, or cannellini beans, rinsed
  • 1/4 cup sherry vinegar, or red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh parsley, divided
  • Freshly ground pepper, to taste


1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
3. Divide the green beans among 4 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

Makes 4 servings (but I cut it all in half for the S.O. and me).

This dish was super easy (I bought shrimp that was already de-veined!) and really delicious -- for those out there who like shrimp and green beans, of course.


Lisa said...

Yum! Beat my tomato soup and grilled cheese sandwiches by a long shot. (But it was a long and busy day; soup and sandwiches were necessary!)

Pammeey said...

Tomato soup and grilled cheese sandwiches were a Lent staple when I was growing up. Now, I'm going to be craving that.