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.

Email to a friend | Print this recipe | Back