I purchased a magazine the other day that caught my eye called ‘Eating Well’. I ran across this recipe and knew it was the first one I wanted to try. My instructions below are a bit different so use mine or click on this link to follow theirs exactly. I thought this was a great recipe however, I am glad I used half the amount of beans.
16 oz. bag organic green beans, frozen
1 tablespoon water
3 tablespoons extra-virgin olive oil
3 large cloves garlic, chopped
2 teaspoons paprika
1 pound raw shrimp (21-30 per pound) peeled and deveined
1 16-ounce cans large butter beans or cannellini beans, rinsed
1/3 cup red-wine vinegar
½ teaspoon salt
½ cup chopped fresh parsley, divided
Freshly ground pepper to taste
1. Place green beans and water in a microwave safe bowl. Cover with plastic wrap and cook on high setting for 5 to 6 minutes. Stir and check for doneness (thoroughly heated and crisp-tender). If necessary, add a touch more water, recover and cook an additional 1 to 2 minutes.
2. 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.
3. 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 the parsley and green beans, stir and serve.