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.
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.
32 Reviews for Paprika Shrimp & Green Bean Saute
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.
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 :)
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