Saturday, February 27, 2010
Paprika Shrimp & Green Bean Saute
This recipe helped me re-discover green beans! I've never eaten too many fresh green beans because I thought it took too long to chop of the ends of the beans - but this really isn't true. All veggie preparation takes time and prepping the beans weren't that much more than some other slicing and dicing I've done lately...
I'm a huge shrimp fan so I will try almost any recipe featuring shrimp. This kind of reminded me of a spinach salad I've made in the past with shrimp and white beans. But it was different because of the flavoring of the paprika and vinegar. The green beans added a really nice freshness and crispiness.
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.