Paprika Shrimp & Green Bean Saute
- cal. (kcal) 245
- Makes: 6 servings
- Prep: 30 mins
- Start to Finish: 30 mins
- Carb Grams Per Serving: 26
green beans, trimmed (about 12 ounces)
extra-virgin olive oil
raw shrimp, (21-25 per pound; see Note), peeled and deveined
large butter beans, or cannellini beans, rinsed
sherry vinegar, or red-wine vinegar
chopped fresh parsley, divided
Freshly ground pepper, to taste
- 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 beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
- Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.
- Tips: Note: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.
- To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The "vein" running along a shrimp's back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.
- To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
Nutrition InformationServings Per Recipe: 6
PER SERVING: 245 cal., 8 g total fat (1 g sat. fat), 115 mg chol., 596 mg sodium, 26 g carb. (8 g fiber), 23 g pro.