Shrimp (or tofu?) and Green Bean Saute, YUM!

jennarandhayes

I have had this recipe for ages, but I have always used red wine vinegar, cider vinegar or wine. Tonight I bought sherry vinegar and it totally makes the recipe! The paprika and garlic are so flavorful, I bet it would be good with tofu too! I serve it with brown rice.

INGREDIENTS
4 cups green beans, trimmed, about 12 ounces
3 tablespoons extra-virgin olive oil ( I used 1 tablespoon)
1/4 cup minced garlic (I used half the amount)
2 teaspoons paprika
1 pound raw shrimp, peeled and deveined
2 16-ounce cans cannellini beans, rinsed (I use only 1 can)
1/4 cup sherry vinegar, or red-wine vinegar
1/2 teaspoon salt
Freshly ground pepper, to taste

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


NUTRITION (before my modifications)
Per serving: 245 calories; 8 g fat ( 1 g sat , 6 g mono ); 115 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 vegetable, 3 very lean meat, 1 fat