Herb-Butter Shrimp with Haricots Verts
Sweet wild shrimp gently tossed in garlic-infused oil, butter, and fresh tarragon, plated with steamed baby yellow potatoes and slender green beans.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: French
- Difficulty: Easy
Dietary
- Gluten-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-FODMAP
- High-Protein
- Low-Fat
- Low-Sugar
- Low-Saturated-Fat
- Low-Calorie
Tags
- quick
- fresh
- rich
- healthy
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 pound baby yellow potatoes (halved)
- 12 ounce green beans (trimmed)
- 2 tablespoon butter
- 1 tablespoon garlic-infused oil
- 2 tablespoon fresh tarragon (finely chopped)
- 1 lemon (medium, juiced)
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
- Place halved baby yellow potatoes into a medium pot of salted water. Bring to a boil and cook for 10 minutes until tender when pierced with a fork, then drain.
- In a large skillet, bring 1/2 cup of water to a simmer, add the green beans, cover, and steam for 4 minutes until bright green and crisp-tender. Drain any excess water and transfer beans to a plate.
- Wipe the skillet and set over medium heat. Melt the butter with the garlic-infused oil, then add the peeled shrimp, 1/2 teaspoon of the salt, and the black pepper.
- Cook the shrimp for 3 to 4 minutes, flipping once, until they turn opaque, pink, and curl loosely into a 'C' shape.
- Remove skillet from heat and stir in the fresh lemon juice, chopped tarragon, remaining 1/4 teaspoon salt, cooked potatoes, and steamed green beans, tossing gently to coat everything in the warm herb butter.
Notes
Butter is virtually free of lactose, making it safely compatible with strict Low-FODMAP plans.
Nutrition (per serving)
- Calories: 310
- Protein: 30 g
- Carbohydrates: 26 g
- Fat: 9.5 g
- Fiber: 4 g
- Sodium: 620 mg
- Saturated Fat: 4 g
- Sugar: 3 g
- Cholesterol: 205 mg