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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2009

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Recipe Summary

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.

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  • Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.

  • Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

Tips

Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.

To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp's back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.

To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

Nutrition Facts

237 calories; protein 23.2g; carbohydrates 26.3g; dietary fiber 7.9g; sugars 2.3g; fat 7.8g; saturated fat 1.1g; cholesterol 121.7mg; vitamin a iu 1302.9IU; vitamin c 17.8mg; folate 31.9mcg; calcium 139.5mg; iron 3.2mg; magnesium 44.8mg; potassium 843.7mg; sodium 574.8mg; thiamin 0.1mg.
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Reviews (15)

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36 Ratings
  • 5 star values: 27
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/31/2011
i just made this tonight and yes we used the fresh amount of garlic called for we are garlic lovers but honestly it wasn't as garlicy as i would have thought. but this was awesome my husband and i loved it. i didn't have the parsley and mine was redder then the picture from the paprika and it turned out great! first time i had butter beans too and i did use the red wine it really completed the flavor wasn't overwhelming at all. we will def be cooking this again. Read More
Rating: 3 stars
10/29/2011
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. Read More
Rating: 5 stars
05/31/2013
tastey 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..... Pros: healthy Cons: taste great! Read More
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Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/31/2011
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. Read More
Rating: 5 stars
10/30/2011
Really great- really simple. I agree with the above comments- I'll probably use more garlic next time I make it. Read More
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Rating: 2 stars
10/29/2011
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 Read More
Rating: 5 stars
10/29/2011
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!! Read More
Rating: 5 stars
01/24/2012
easy and delicious! 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:) Pros: healthy quick easy affordable Cons: none! Read More
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