Paprika Shrimp & Green Bean Saute

After reading the reviews I made the following changes: Unrefined Coconut Oil instead of EVOO. I used Smoked Spanish Style Paprika. 1/8 cup each Sherry and Sherry Vinegar. I also steamed the Green Beans with water and about a tablespoon of Sodium Free Chicken Bouillon. I only used one can of Cannellini Beans because that's all I had. The meal was still more than enough for my husband and I. Next time I will skip the Bouillon and use Sodium Free Chicken Broth. (to many chemicals in that bouillon). It was absolutely delicious!

Very easy to make! I cut the recipe in half since it's just my boyfriend and I. When it came to substitutions, I thought I had some butter beans in the pantry, but whoops, I didn't. Instead, I had garbanzo beans. Since I was in a pinch I added them anyways, and surprisingly they were super tasty! I'm also not that big of a fan of sherry vinegar so I substituted it for lemon juice and a splash of apple cider vinegar. I then served it with some brown rice. Will be making again!

The easiest and most tasty shrimp dish. Made this last night and it was a total hit. I made it low carb by omitting the beans and used extra green beans instead. I also used Pompeian White Wine Vinegar and it imparted such great flavor to the dish and the shrimp. This is going into the regular rotation now.

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.

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.

Amazing recipe, after I changed some things 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. Pros: flavorful Cons: way too much vinegar

A favorite! 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.

So-soThis 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.

So-so 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.

Disappointing 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. Pros: Very quick to prepare Cons: Odd mix of textures, on the dry side

Fast dinner, tasty sauce; needed some editing. 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

great weeknight dinnerquickly 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.

great weeknight dinner 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.

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.

My boyfriend and I made this last night and thought it was delicious! I loved the flavor and the addition of the cannelini beans. We used a little more paprika and a little less red wine vinegar based on the other comments. Came out great! It is also extremely fast and easy to make.

My boyfriend and I made this last night and thought it was delicious! I loved the flavor and the addition of the cannelini beans. We used a little more paprika and a little less red wine vinegar based on the other comments. Came out great! It is also extremely fast and easy to make.

I made this last night and really enjoyed it. However, when I wrote the recipe down, I wrote 2T instead of 2t, so we had three times as much paprika in it than the recipe called for. We didn't even realize there was too much paprika, it just made the coating a bit thicker and it held its own against the red wine vinegar which many people have commented about.

I made this last night and really enjoyed it. However, when I wrote the recipe down, I wrote 2T instead of 2t, so we had three times as much paprika in it than the recipe called for. We didn't even realize there was too much paprika, it just made the coating a bit thicker and it held its own against the red wine vinegar which many people have commented about.

LOVED it! I omitted the RWV. Yes a 1/4 c minced garlic is what I used and it was delicious. Served over brown rice. YUMM!!

LOVED it! I omitted the RWV. Yes a 1/4 c minced garlic is what I used and it was delicious. Served over brown rice. YUMM!!

I omitted the oil and added vegetable broth instead. The broth adds a great deal of taste but without the fat. I also added just a splash of red wine vinegar instead of the whole amount the recipe calls for. I've made this recipe many times and substitute summer squash when it is in season.