Paprika Shrimp and Green Bean Sauté
4 cup(s) green beans, trimmed (about 12 ounces)
1/4 cup(s) extra-virgin olive oil
1/4 cup(s) minced garlic
2 teaspoon(s) paprika
1 pound(s) raw shrimp, (21-25 per pound), peeled and deveined
2 cup(s) large butter beans, or cannellini beans, rinsed
1/4 cup(s) sherry vinegar, or red-wine vinegar
1/2 cup(s) chopped fresh parsley, divided
Freshly ground pepper, to taste
Directions
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.
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 butter beans (or cannellini) and vinegar; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
Divide the green beans among 4 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley
4 cup(s) green beans, trimmed (about 12 ounces)
1/4 cup(s) extra-virgin olive oil
1/4 cup(s) minced garlic
2 teaspoon(s) paprika
1 pound(s) raw shrimp, (21-25 per pound), peeled and deveined
2 cup(s) large butter beans, or cannellini beans, rinsed
1/4 cup(s) sherry vinegar, or red-wine vinegar
1/2 cup(s) chopped fresh parsley, divided
Freshly ground pepper, to taste
Directions
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.
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 butter beans (or cannellini) and vinegar; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
Divide the green beans among 4 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley