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.

Paprika Shrimp & Green Bean Saute Serves 6 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

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.