Recipe by ScoutDad450
This is a really flavorful, heart healthy dish. Not only does it taste fantastic but the aromas while cooking are simply heavenly. Very simple preparation and quick cooking time makes this an easy light dinner.
Top Review by SJBG
This dish is so full of Win. Wow. I halved the recipe, used less olive oil than called for (just eye-balled it) and used a can of green beans in place of fresh (given more time I'd used fresh, but I don't think canned hurt the dish at all) so it didn't even take the predicted 36 minutes to make. Fast is great, but more importantly: healthy and delicious. Definitely on the week night docket. Thanks!
- 4 cups green beans, trimmed
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup minced fresh garlic clove
- 2 teaspoons paprika
- 1 lb raw shrimp, peeled and deveined (21-25 per pound)
- 32 ounces canned butter beans
- 1⁄4 cup red wine vinegar
- 1⁄2 cup carrot, shredded
- fresh ground pepper
Directions See How It's Made
- 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 and vinegar; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup carrots.
- Divide the green beans among 4 plates. top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup carrots.