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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 279.4
  • Total Fat: 9.6 g
  • Cholesterol: 114.8 mg
  • Sodium: 714.0 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 8.0 g
  • Protein: 23.3 g

View full nutritional breakdown of Paprika Shrimp & Green Bean Saute from Eatingwell.com calories by ingredient
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Paprika Shrimp & Green Bean Saute from Eatingwell.com

Submitted by: IAMKEEBLER
Paprika Shrimp & Green Bean Saute from Eatingwell.com

Introduction

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.

Makes 6 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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.

Makes 6 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy


Number of Servings: 6

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
    2 16-ounce cans large butter beans or cannellini beans, rinsed
    1/4 cup sherry vinegar or red-wine vinegar
    1/2 teaspoon salt
    1/2 cup chopped fresh parsley, divided
    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.



Number of Servings: 6

Recipe submitted by SparkPeople user IAMKEEBLER.






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