Tag Archives: garlicky

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. 


  • 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


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 🙂


All Good Sins Must Come to an End :(

3 May

Welp, couldn’t eat fat things forever. Back to real life! In order to get back to a healthier walk of life, eating more purely and kicking my as$ at the gym has been the name of the game (I’m really liking spin classes as of late- I’ll post on that soon.)  If you find yourself in a similar position- you know post vacation or post some other extended eating extravaganza- I hope you can turn to posts like this to get back to normal!

So, I can’t say I was really eating enough vegetables in Vegas.  Vegetables are a struggle as it is for me so if I can avoid them, it seems that I tend to.  If I eat the right ones or cook the ones I’m not a huge fan of right, I’m golden.  One such vegetable is broccoli.  I like broccoli roasted and I like the crunchy kind you find in Chinese food stir fry or other dishes.  The mushy kind characteristic of steamed broccoli does not work for me however.  Bryan has to pretty much force me to “EAT MY VEGETABLES!” if steamed broccoli is on the menu.  Is this resonating for anyone?  Let me share a simple and awesome roasted recipe with you then.  Please note this is a good size for two people.

Garlicky Oven Roasted Broccoli Ingredients

You will need just 3 things:

  • A good-sized bunch of broccoli
  • 2 TBSP garlic flavored olive oil or grapeseed oil (I used a Roasted Garlic grapeseed oil this time)
  • Approximately 1/2 tsp salt

1. Preheat the oven to 400 degrees.  Wash the broccoli and cut off the stems to florets or with a “tree” depending on preference.

2. Place the broccoli, oil, and salt in a large ziploc bag and have a shake it party with it.

3. On a large cookie sheet, lay down some parchment paper and follow with the coated broccoli evenly across the cookie sheet.

4.  Bake for around 11-15 minutes and voila!