Wednesday, April 23, 2014

Cumin Shrimp & Beans

2 lbs fresh green beans, trimmed, steamed
2 tablespoons extra-virgin olive oil
1/4 cup minced garlic
2 teaspoons cumin
1 pound raw shrimp, peeled and deveined
2 16-ounce cans cannellini beans, rinsed
1/4 cup apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup fresh cilantro, chopped

Heat oil in a large skillet over medium-high heat. Add garlic and cumin and cook, stirring constantly, until just fragrant but not browned, about 30 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in cannellini beans, vinegar and salt; cook, stirring occasionally, until heated through, about 4 minutes. Stir in cilantro. Top with the shrimp mixture.

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