The ingredients for this were all relatively inexpensive (buy frozen shrimp to cut costs over fresh), and this dish was extremely simple to make. The paprika and garlic just popped with the shrimp flavor, and the beans complimented each other well. I recommend making it with quinoa instead of brown rice, just tastes better :)
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.
33 Reviews for Paprika Shrimp & Green Bean Saute
Recipe calls for way too much vinegar. Even using a good red wine vinegar - one that I enjoy very much and use frequently in recipes - the flavor was overpowering and unpleasant. You couldn't taste the garlic or paprika at all. After tasting it, I wouldn't suggest using more than a tbsp of vinegar at the very most. But I don't believe I'll make this recipe again, it was disappointing.
I loved ther recipe as a starter but it needed some flavor. I added a half an onion, turmeric and soy sauce to the oil. I added some polish sausage with the shrimp. I used dry navy beans and soaked them over night. I cooked them in butter and salt. I boiled the green beans in olive oil, salt and pepper.
I have yet to make this dish but plan to this evening. My only comment is, in what world is this a $3 meal?
This could be a good recipe. I was quick and easy to make. The sauce was pretty good as is, especially if you're after something with subtler flavour, so you can really taste the shrimp and beans.
For me, I thought it was just a bit bland and boring. Next time, I would add a bit of spice (paprika, maybe?), cut back on the butter beans and add in some more veggies like carrots.