Paprika Shrimp & Green Bean Saute

From EatingWell: January/February 2009, April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

READER'S COMMENT:

"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...

Paprika Shrimp & Green Bean Saute Recipe

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30 Reviews for Paprika Shrimp & Green Bean Saute

04/25/2010

Anonymous

Really great- really simple. I agree with the above comments- I'll probably use more garlic next time I make it.

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03/16/2010

Anonymous

I made this with precooked shrimp. I think it could have used more garlic. YES USE at least 1/4 c.!
I added some chili paste for a little heat! It was good but not great. I would make this again in a pinch as it is very pantry friendly.

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01/03/2010

hausfer143

I just made this and it was good. the key to me is fresh butter beans, or cannellini beans, they need to be crisp. Timing is impotent too because when its time things need to be ready. I will make again.

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12/19/2009

Anonymous

Made this tonight - we loved it. I used half the parsley and added about 3 T lemon juice and mixed it up right before serving - it added a light tang to it. Will definitely make this again.

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12/05/2009

Anonymous

I didn't have any garlic or paprika so I substituted garlic powder and cajun seasoning. I also added some onion powder. I added the full amount of red wine vinegar and it was fine. I also put some bacon in the microwave until it was crispy and sprinkled it on top. I will definitely make it again. My husband loved it. I guess the people complaining about the red wine and garlic probably don't cook with those ingredients much so it may seem a little strong to them. Just use slightly less than recipe calls for.

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