• 4servings
  • 30minutes
  • 423calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 4 cups green beans , trimmed (about 12 ounces)

  2. 1/4 cup extra-virgin olive oil

  3. 1/4 cup minced garlic

  4. 2 teaspoons paprika

  5. 1 pound raw shrimp (21-25 per pound), peeled and deveined

  6. 2 16-ounce cans large butter beans or cannellini beans, rinsed

  7. 1/4 cup sherry vinegar or red- wine vinegar

  8. 1/2 cup chopped fresh parsley , divided

  9. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  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 butter beans (or cannellini) and vinegar; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.

  3. Divide the green beans among 4 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

  4. Ingredient Note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium .


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