Paprika Shrimp & Green Bean Saute
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 large shrimp (21-25 per pound), peeled and deveined
2 16-ounce cans cannellini beans, rinsed
1/4 cup sherry vinegar or red-wine vinegar
1/2 teaspoon salt
1/2 cup chopped 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 cannellini beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes.
Stir in 1/4 cup parsley.
Divide green beans among 4 plates.
Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley and serve.
Per serving: 487 calories; 17 g fat (2 g sat, 11 g mono); 172 mg cholesterol; 45 g carbohydrate; 37g protein; 17 g fiber; 490 mg sodium.
Nutrition bonus: Fiber (67% daily value), Iron (50% dv), Vitamin C(40% dv).
Pairs Well With
No pasta or rice! Serve this over the green beans.