| 10 | 30 | 351 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 10 min | 6 |
| 3 cup | Green/yellow string beans, raw (trimmed) |
| 4 cup | Lima beans, canned (drained, rinsed) |
| 3 tbsp | Extra virgin olive oil |
| 1/4 cup | Garlic (minced) |
| 1/2 cup | Parsley, fresh |
| 2 tsp | Paprika |
| 1/2 tsp | Sea Salt |
| 1 dash | Black pepper (to taste) |
| 500 gm | Shrimp, raw (peeled and deveined) |
| 4 tbsp | Wine Vinegar |
1. To cook green/yellow beans, bring 1 inch of water to a boil in a large saucepan. Put beans in a steamer basket, place in the pan, cover, and steam until tender-crisp, about 4 to 6 minutes.
2. Remove lima beans from the can, and rinse thoroughly with water.
3. 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.
4. Add shrimp and cook until pink and opaque, about 2 minutes per side. Add lima beans, vinegar, and salt; stirring occasionally, until heated through, about 3 minutes. Stir in 1/4 cup parsley.
5. Divide the green/yellow beans among 6 plates. Top with the shrimp and lima bean mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.
Shrimp is a great source of protien and Omega 3 fatty acids.
Beans are a great source of fiber which helps to maintain bowel regularity.
| Meat | 0.9 |
| Meat Alternative | 0.9 |
| Vegetables | 2.3 |
