Paprika Shrimp and Green Bean Saute

(from fearama’s recipe box)

Prep time: 10 minutes
Cook time: 5 minutes
Serves 2 people

Categories: Fish, Gluten-Free

Ingredients

  • 2 cup(s) green beans, trimmed (about 12 ounces)
  • 1/8 cup(s) extra-virgin olive oil
  • 1/8 cup(s) minced garlic
  • 1 teaspoon(s) paprika
  • 1/2 pound(s) raw shrimp, (21-25 per pound), peeled and deveined
  • 1 cup(s) large butter beans, or cannellini beans, rinsed
  • 1/8 cup(s) sherry vinegar, or red-wine vinegar
  • 1/4 cup(s) chopped fresh parsley, divided
  • Freshly ground pepper, to taste

Directions

  1. Bring 1 inch of water to a boil in a large saucepan.

  2. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.

  3. Meanwhile, heat oil in a large skillet over medium-high heat.

  4. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds.

  5. Add shrimp and cook until pink and opaque, about 2 minutes per side.

  6. Stir in butter beans (or cannellini) and vinegar; cook, stirring occasionally, until heated through, about 2 minutes.

  7. Stir in 1/4 cup parsley.

  8. Divide the green beans among 4 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

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