I dont think the proportions were right, seemed like a lot of garlic and paprika, not as exciting other recipes I have tried on the site. But it helped me reach my fibre goal so thats good.
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'm not a big fan of vinegar so I feel like this recipe has a bit too much of it. It was very flavorful and yummy after I made some changes. First I added onions, and seasoned it with more than just salt and parsely. I added chives, basil, and thyme as well as some onion powder. Also I did add like 1/4 cup of chicken stock and only used a teaspon of vinegar. I believe a teaspoon was more than enough. Also I only used one can of butterbeans. Instead of serving the green beans under it, I added them to the mix and left on the stove for a minute so it could pick up some of the other seasonings. I served it on top of an indian rice mix I made. Everyone loved it including my picky mom. I'm all about flavor and color when it comes to my food and this sure had both.
I used balsamic vinegar instead of the red wine vinegar and even though it tinted everything it was still amazing! Also used cannelloni beans. Served it on rice. MMMMMMMMM.....
I couldn't find butter beans, so I used white kidney beans and fresh sprouted beans, and was very happy with the result. I also substituted a herb mix for the salt. The flavor was powerful and wonderful, and I'll definitely be making this again.
My husband and I both really liked this. I made a few minor seasoning changes/additions. I only used one can of butter beans. I added a sprinkle of salt, some red pepper flakes, and cayenne (around a 1/4 teaspoon of each) to the shrimp. I also added a squirt of lemon juice to the shrimp and the green beans. I served it with yellow rice. My husband and I both really liked it and I'll definitely be making it again. Also, tomorrow I'm planning to serve the cold left over shrimp on salad.