Paprika Shrimp & Green Bean Saute

Paprika Shrimp & Green Bean Saute



Try something new tonight: Green beans brings color to the garlicky shrimp, as well as a crunch. Lay it on a bed of Spanish-inspired sauté butter beans and serve with quinoa or brown rice, for a deliciously nutritious meal.


  • 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


    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.


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