2 16-ounce cans large butter beans, or cannellini beans, rinsed
1/4 red-wine vinegar
1/2 teaspoon salt
1/2 cup chopped fresh parsley
Instructions
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
Originally Submitted
1/4/2011
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