Mexican Shrimp In Green Bean Sauce Recipes

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MEXICAN SHRIMP IN GREEN BEAN SAUCE



Mexican Shrimp in Green Bean Sauce image

Something a little different, adapted from a little Mexican cookbook I have. Quick to make, too (preparation time includes the active cooking time).

Provided by Muffin Goddess

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 large onion, chopped
5 garlic cloves, diced
2 tablespoons vegetable oil or 2 tablespoons olive oil
5 ripe fresh tomatoes, diced (drained canned may be used instead)
8 ounces frozen cut green beans (see Note below)
1 teaspoon adobo seasoning (con pimiento)
1 (1/4 ounce) packet sazon goya, any flavor (optional)
1/4 teaspoon ground cumin
1 pinch ground allspice
1 pinch ground cinnamon (1/4 tsp. Caribbean jerk seasoning may be used in place of allspice and cinnamon)
1 chipotle chile in adobo, diced (add more or less depending on heat tolerance)
1 teaspoon adobo sauce (reserved from chipotles)
2 cups fish stock (I use the Knorr fish bouillon cubes from the international aisle)
1 lb raw shrimp, peeled (thawed, if frozen)
fresh cilantro (to taste, for garnish)
1 lime, cut into 4 wedges

Steps:

  • Heat the oil in a large saute pan or dutch oven over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add the tomatoes and cook for another 2 minutes.
  • Add the green beans,spices, chipotle, adobo sauce and fish stock. Bring to a boil, then reduce heat to simmer. Simmer for 5 to 10 minutes to allow flavors to meld.
  • Add shrimp. Stir and cook for 1 to 2 minutes (shrimp will just start to turn pink but still appear uncooked). Remove pan from heat, cover and allow shrimp to stand until they turn bright pink (this takes approximately 5 minutes).
  • Garnish each portion with the cilantro (chopped, if desired). Serve immediately with a lime wedge on the side.
  • This is good served with rice and warm corn tortillas to soak up the juice, refried beans and sliced avocado.
  • NOTE: if you prefer, jarred nopalitos may be substituted for the green beans.

Nutrition Facts : Calories 273.9, Fat 10.2, SaturatedFat 1.6, Cholesterol 174, Sodium 361.7, Carbohydrate 18.3, Fiber 4.5, Sugar 6, Protein 28.8

CHILE-CRISP SHRIMP AND GREEN BEANS



Chile-Crisp Shrimp and Green Beans image

This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It's a deeply savory, spicy and satisfying dinner.

Provided by Ali Slagle

Categories     dinner, easy, quick, weeknight, seafood, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon low-sodium soy sauce
1 teaspoon granulated sugar
1 teaspoon red-pepper flakes
3/4 teaspoon ground cumin
1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
6 tablespoons canola oil
1 large shallot, halved lengthwise and thinly sliced through the root
4 garlic cloves, thinly sliced crosswise
1 cinnamon stick
10 ounces green beans or asparagus, trimmed and cut into 1-inch pieces
1/4 cup roasted, salted peanuts, coarsely chopped (optional)

Steps:

  • In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
  • Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
  • Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY



One-Pan Shrimp And Green Bean Stir-fry Recipe by Tasty image

Here's what you need: shrimp, salt, pepper, broccoli, green beans, carrot, soy sauce, honey, garlic, ginger, sesame seed

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup broccoli, chopped
1 cup green beans
1 cup carrot, sliced
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seed

Steps:

  • Mix together all sauce ingredients in a small bowl.
  • Heat oil over a nonstick pan and add shrimp stirring until cooked.
  • Pour sauce in pan and stir to coat meat.
  • Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
  • Cook until meat is cooked through and veggies are soft.
  • Serve over rice or alone.
  • Enjoy!

Nutrition Facts : Calories 544 calories, Carbohydrate 67 grams, Fat 7 grams, Fiber 8 grams, Protein 56 grams, Sugar 49 grams

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