Blistered Green Bean Salad with Shrimp and Toasted Garlic Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 204
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 95
- Sodium
- 433
- Total: 25 min
- Active: 25 min
Ingredients
6 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
6 ounces haricots verts, trimmed
6 ounces sugar snap peas, strings removed
1 pound large shrimp, shelled and deveined
1 cup cherry tomatoes, halved
Directions
- 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.