This past weekend was very busy and very fun. Saturday was the highlight as I got out to the beach and then for dinner, drinks and dancing with the girls (photos to follow).
Last night we had a lovely BBQ of grilled shrimp, veggies and corn after Chris got home from a golf outing. I was so tired I didn't get the weekend photos loaded but I hope to have that done tonight as tomorrow night is another Bite Club event!
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If you haven't picked up Eating Well Magazine you've got to check it out. There are so many amazing and healthy recipes and I don't think I've had one I disliked yet.
My friend and fellow foodie Justine recently made this dish for her family and brought some in for me to try. She accidentally used Cayenne and I loved the kick. I immediately put it on my list to make!
I only altered a few things. I cut down on the oil and switched out the spinach with the parsley as I didn't have any, added a teaspoon of cayenne in replacement of a teaspoon of paprika and threw in some additional green beans.
Shrimp and Bean Sauté
Altered from Eating Well's Paprika Shrimp and Green Bean Sauté
Serves 6
**Original recipe is 5 WW pts per serving
Ingredients
5 cups green beans, trimmed (about 16 ounces)
1 Tbsp extra virgin olive oil
1/4 cup minced garlic
1 tsp paprika
1 tsp cayenne pepper
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
3 cups fresh baby spinach
Freshly ground pepper, to taste
Directions
1. Steam the green beans until tender-crisp, 4 to 6 minutes (or to your liking).
2. Heat oil in a large skillet over medium-high heat. Add garlic, cayenne 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.
4. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes.
5. Remove skillet from heat and stir in spinach until it wilts.
6. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper.
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