Prepared this exactly per the recipe, using sherry vinegar as suggested. Surprisingly, I thought it somewhat bland, on the dry side, and an odd mix of textures. Not a "bad" meal by any means, but not one I would make again, and not an instant hit like most other EW recipes I've tried. For those concerned about the amount of garlic and vinegar, I thought that neither flavor was dominant. Definitely a recipe that needs tweaking, as evidenced by the other reviews, but not one I'll experiment with myself.
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
I originally liked this recipe when reading it because it seemed very quick and easy, I had most ingredients at home already, and was a healthy recipe. My husband and I are trying to "eat healthier" at home, and I liked how this recipe didn't really require any additional carbs/pasta/rice and could just be the shrimp and beans and be a good lower calorie dinner.
I read some reviews before cooking (which I almost always do on this site...so many people have great ideas/inputs on recipes!!), and made the following edits:
- changed 1/4c of minced garlic to 1/3c
- did not start with oil; used a splash of low-sodium, fat free chicken broth instead
- added thinly sliced onion to garlic+paprika mix
- used 1tsp Hungarian paprika +1.5tsp regular paprika
- changed 1/4c of red wine vinegar to a mix of red wine vinegar, chicken broth, sherry wine...poured a splash of each into a 1/3c measuring cup until cup was full. This still seemed to be more vinegar-y than I would have liked; next time will probably just use sherry wine+chicken broth.
The sauce on the shrimp was AWESOME. And I was okay with the shrimp and the cannellini beans and the shrimp and the green beans, but I didn't like BOTH beans together. Note: I used canned cannellini beans (really really well rinsed) and steamed the green beans.
I would make this recipe again for the sauce with the shrimp (my husband REALLY liked the flavor of the sauce), but would probably put the sauced shrimp on top of brown rice/couscous, serve the green beans steamed on the side, and omit the cannellini beans.
quickly sauteed the green beans in a bit of oil and gave them a bit of salt and pepper, which I think improved their flavor (and one less pot to clean). took earlier suggestion and used 1/2 smoked paprika and 1/2 sweet paprika. really liked the combination of beans. supermarket had locally caught large shrimp available (I think 12-15s) and it looked beautiful. served this over polenta.
Delicious! After reading the reviews here's what I changed I used 1tsp smoked and1tsp sweet paprika
I used 1 clove of shallot and the 1/4 c garlic which I pressed in the garlic press, I used 1/4 cup RWV and 1/4 C chicken stock so it was more saucy and I made quinoa with chicken stock too. The result was perfect Savory and tangy and smoky flavored almost like we used the BBQ for the shrimp. there was enough sauce to go on the quinoa as well! I didn't think it was missing anything thanks for all the other reviews tho for helping me tweak the dish to make it perfect!!
I made this last night for dinner and my family and I liked it a lot. It was very quick and very easy, and had a pretty good flavor. I couldn't decide whether or not to give this recipe 4 or 5 stars, but I chose 4 because there was something missing, some sort of flavor, that I couldn't put my finger on. I added a little onion powder and minced onion, some cayenne pepper and a little veggie broth to give it a little more flavor, but still something was missing. I'm going to play around with it some more to figure out what that is, but other than that little detail I loved it! I would definitely suggest you give this recipe a try, and if you figure out what that missing ingredient it, I'd love to hear from you! Happy cooking!!! :)