EAT HEALTHY & THRIVE: Paprika Shrimp & Green Bean Saute

EAT HEALTHY & THRIVE: Paprika Shrimp & Green Bean Saute

Green beans add snap and color to the garlicky shrimp and butter beans in this Spanish-inspired sauté. Slightly pricier prepeeled shrimp are worth it, given the amount of time they save on a harried weeknight. Serve with quinoa or brown rice.

6 servings

Active Time: 30 minutes

Total Time: 30 minutes

Ingredients:

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

Preparation:

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.

Tips & Notes:

Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.

* To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. – The “vein” running along a shrimp’s back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

Nutrition:

Per serving: 245 calories; 8 g fat ( 1 g sat , 6 g mono ); 115 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 23 g protein;8 g fiber;596 mg sodium; 855 mg potassium.

Nutrition Bonus: Selenium (43% daily value), Fiber (33% dv), Vitamin C (30% dv), Iron (25% dv), Potassium (24% dv), Vitamin A (20% dv). ________________________________________________________

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