Careme

Ingredients

• Patagonia Pink Shrimp 16/20 (Previously Frozen)

  12 oz, peeled and deveined $7.99
• Fresh Bagged Green Beans

  8 oz $3.99
• Fresh Roma Tomato

  8 oz $2.99
• Garlic

  2 cloves $0.99
• Parsley

  2 tablespoons chopped $1.89
• extra-virgin olive oil

  2 tablespoons
• smoked paprika

  1 teaspoon
• sherry vinegar

  1 tablespoon
• red pepper flakes

  1/4 teaspoon
• kosher salt

  3/4 teaspoon
• ground black pepper

  1/4 teaspoon
• Mar de Frades Atlantico Albarino Spain White Wine

  1 bottle $37.99

Instructions

1. Trim the ends from 8 ounces green beans, dice 8 ounces Roma tomato, mince 2 garlic cloves, chop 2 tablespoons parsley, and pat 12 ounces shrimp dry.
2. Toss 12 ounces shrimp with 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
3. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Sear 12 ounces seasoned shrimp for 1 to 2 minutes per side, until lightly browned but not fully cooked, then transfer them to a plate.
4. Add 1 tablespoon extra-virgin olive oil, 8 ounces trimmed green beans, and 1/4 teaspoon kosher salt to the skillet; cook for 4 minutes. Stir in 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, then cook for 30 seconds.
5. Add 8 ounces diced Roma tomato and 1 tablespoon sherry vinegar; cook for 4 to 5 minutes, until juicy and slightly reduced. Return 12 ounces seared shrimp and add 2 tablespoons chopped parsley; cook for 1 to 2 minutes, until the shrimp are opaque and reach 145°F.
6. Divide the finished skillet mixture between 2 shallow bowls, spooning the smoky tomato pan juices over each serving.