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.

Recipe Nutrition

Per serving: 245 calories; 8 g fat (1 g saturated fat, 6 g mono unsaturated fat); 115 mg cholesterol; 26

g carbohydrates; 23 g protein; 8 g fiber; 596 mg sodium; 855 mg potassium Nutrition Bonus: Selenium (43%

daily value), Fiber (33% dv), Vitamin C (30% dv), Iron (25% dv), Potassium (24% dv), Vitamin A (20% dv).


ingredients

    4 cups green beans, trimmed (about 12 ounces)
    3 tablespoons extra-virgin olive oil
    1/4 cup minced garlic
    2 teaspoons paprika
    1 pound raw shrimp (21-25 per pound; see Note), peeled and deveined
    2 16-ounce cans large butter beans or cannellini beans, rinsed
    1/4 cup sherry vinegar or red-wine vinegar
    1/2 teaspoon salt
    1/2 cup chopped fresh parsley, divided
    Freshly ground pepper to taste

directions

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.

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.

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.