Crisp-tender beans add snap and color to the garlicky melange of shrimp and creamy butter beans in this Spanish-inspired saute. Prepeeled shrimp can be worth their weight in gold for the amount of time they’ll save on a harried weeknight.
- 4 cups green beans, trimmed (about 12 ounces)
- 1/4 cup extra-virgin olive oil
- 1/4 cup minced garlic
- 2 teaspoons paprika
- 1 pound raw shrimp (21-25 per pound), 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 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 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.
- 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.
Provided by: EatingWell