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Colette & Cassi's Country Kitchen!

Paprika Shrimp & Green Bean Sauté
Recipe by Victoria Abbott Riccardi
April/May 2005

Prep time: 25 minutes
Start to finish: 30 minutes)

Spanish-inspired flavors play upon the sweetness of shrimp in this speedy sauté. Crisp-tender green beans add color and snap to the garlicky melange of shrimp and creamy butter beans. Prepeeled shrimp can be worth their weight in gold for the amount of time you save on a hurried weeknight.

4 cups green beans, trimmed (about 12 ounces)
1/4 cup extra-virgin olive oil
1/4 cup minced garlic
2 teaspoons paprika
1 pound large shrimp (21-25 per pound), 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 parsley, divided
Freshly ground pepper to taste

1. 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.

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. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in butter beans (or cannellini), vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.

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

Makes 4 servings.
Per serving: 487 calories; 17 g fat (2 g sat, 11 g mono); 172 mg cholesterol; 45 g carbohydrate; 37 g protein; 17 g fiber; 490 mg sodium.

Nutrition bonus: Fiber (67% daily value), Iron (50% dv), Vitamin C (40% dv).