Recipe courtesy of Justin Chapple
Recipe courtesy of Justin Chapple
Watch how to make this recipe.
Blistered Green Bean Salad with Shrimp and Toasted Garlic Dressing
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 204
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 95 mg
- Sodium
- 433 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 204
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 95 mg
- Sodium
- 433 mg
Ingredients
Directions
Try this cooking class now
28m
Easy
CLASS
- In a small saucepan, combine 4 tablespoons of the olive oil with the garlic. Cook over medium-low heat, swirling occasionally, until the garlic is just starting to change color, about 5 minutes. Remove from the heat and whisk in the vinegar and crushed red pepper. Let cool slightly, then season with salt and black pepper.
- Meanwhile, in a large wok or cast-iron skillet, heat the remaining 2 tablespoons olive oil over high heat. Spread the haricots verts in the skillet and season with salt and black pepper. Cook, undisturbed, until blistered on the bottom, about 2 minutes. Add the snap peas and cook, stirring occasionally, until the haricots verts and snap peas are crisp-tender, about 2 more minutes; transfer to a serving bowl.
- Add the shrimp to the skillet and season with salt and black pepper. Cook over high heat, turning occasionally, until just cooked through, 4 to 5 minutes total; transfer to the serving bowl. Add the tomatoes and half of the dressing; toss well. Season with salt and black pepper and serve, passing the remaining dressing at the table.
