Today's recipe uses skinny, fresh green beans called "haricot vert" to make green beans almondine with almonds, red peppers and shrimp.
approx. 4 cups trimmed green beans (see hints below)
1/2 pound raw peeled shrimp
2 tablespoons olive oil
2 tablespoons butter
1/2 cup sliced almonds
1/2 large red pepper, deseeded and thinly chopped
1 large clove garlic, peeled and minced
juice of 1/2 lemon
salt and pepper to taste
cooked rice to serve with
Bring a large pot of water to a boil on the stovetop and blanch the trimmed green beans for a couple of minutes until they're tender crisp and then drain them and run them under cold water to cool.
You may need to cook the green beans a little longer if you're using thicker ones and, at this point, add 2 tablespoons of olive oil to a large pan with 2 tablespoons of butter on medium heat.
Once the butter has melted, toast 1/2 cup sliced almonds until they're golden brown, and then scoop them out of the pan.
At that point, add 1/2 large thinly chopped red pepper and cook that along for a minute.
Then, add the raw shrimp and cook those along for a minute or two.
Add 1 large minced clove of garlic and add the well-drained cooled green beans, and cook those along.
You may need to add a little more butter or olive oil to that and, once the green beans have cooked along for three to four minutes and the shrimp are cooked all the way through, add the sliced almonds back to the pan and squeeze the juice of 1/2 lemon into that. Season it to taste and it's time to eat.
Serve it up on individual plates right alongside the rice.
If you're treating this as a main meal, it's a good idea to cook a small pot of rice to serve with it.
I use skinny green beans called "haricot vert," but you can use regular larger beans if you like.