Paprika Shrimp and Green Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Green beans add snap and color to the garlicky shrimp and butter beans in this Spanish-inspired sauté. Slightly pricier prepeeled shrimp are worth it, given the amount of time they save on a harried weeknight. Serve with quinoa or brown rice. Ingredients:
4 cups green beans, trimmed (about 12 ounces) |
3 tablespoons extra-virgin olive oil |
1/4 cup minced garlic |
2 teaspoons paprika |
1 pound raw shrimp (21-25 per pound; see note), peeled and deveined |
1/4 cup red wine vinegar |
1/2 teaspoon salt |
1/2 cup chopped fresh parsley, divided |
1 freshly ground pepper to taste |
Directions:
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 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.
4. Note: Add beans in separately for correct calorie count
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