Paprika Shrimp and Green Bean Saute

5 Jul

This spanish-inspired dish has been a regular re-do for over 3 years now.  If memory serves, I think I was looking for a unique shrimp recipe.  I stumbled upon this on recipe on the Eating Well website.  The rest is history.  I’m a HUGE shrimp fan and I enjoy plenty of garlic and the flavor of paprika.  Once you make this, you’ll see why a shrimp and garlic fan like me files this as a “tried and true” recipe.  The recipe notes that this is 6 servings.  I divide it up 4 ways so each portion comes to around 370 calories/12 g fat/12 g fiber/35 g protein  WARNING: Your house is going to smell insanely delicious as you prepare this.  As a result, random neighbors could come a knockin. 

Ingredients:

  • 12 oz. steamable bag of Green Line Quick and Easy green beans (or 4 cups green beans, trimmed if you cannot find)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup minced garlic (Told you it’s garlicky!  This is over half of a normal bulb of garlic FYI)
  • 2 teaspoons paprika
  • 1 pound raw shrimp, (21-25 per pound- often categorized as Extra Large or Jumbo ), peeled and deveined
  • 2 16-ounce cans large butter beans, rinsed
  • 1/4 cup red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh parsley (or a few TBSP dried parsely), divided
  • Freshly ground pepper, to taste

Directions:

1. Pierce your bag of green beans and place in microwave setting it to high for 5 minutes.  Don’t start it just yet!

2.  Heat oil in a large skillet over medium- high heat.  Once hot, add minced garlic and paprika.  Stir constantly for about 20 seconds until fragrance hits ya.  You don’t want it to begin browning however.  Add shrimp and cook 2 minutes on each side.  Start that microwave after you turn the shrimp for the second side cooking! 

3.  Once shrimp and pink/opaque, add the vinegar, butter beans, and salt stirring frequently until cooked thoroughly.

4.  Add part of your parsely and stir well. 

5.  Remove green beans from microwave carefully minding the steamyness.  Divide the cooked green beans amongst 4 bowl (or 2 bowls and 2 tupperware containers so you have lunch!) and divvy up the shrimp concoction 4 ways.  Add remaining parsely to garnish and pepper to taste if you so choose. 

On a final note, this is what Bryan’s bowl looks like when he is done 🙂

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