Bean Salad with Shrimp and Curry Yogurt

Name: Bean Salad with Shrimp and Curry Yogurt
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons freshly ground black pepper, divided; 1 teaspoon Madras curry powder; 1 teaspoon Dijon mustard; 1 Tbsp chopped fresh flat-leaf parsley; 1 Tbsp chopped fresh tarragon; 1 Tbsp chopped fresh thyme; 255 grams green beans, trimmed; 2 teaspoons honey; 1 teaspoons kosher salt, divided; 1 teaspoons fresh lime juice; 1 Tbsp extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 118 milliliters plain 2% reduced-fat Greek yogurt; 59 milliliters finely chopped shallots; 454 grams shrimp, peeled and deveined; 2 Tbsps white wine vinegar

Bean Salad with Shrimp and Curry Yogurt might be just the Indian recipe you are searching for. This gluten free, primal, and pescatarian recipe serves 4. This side dish has 261 calories, 28g of protein, and 13g of fat per serving. A mixture of honey, greek yogurt, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Combine first 6 ingredients, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk.

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Pepper

Salt

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Whisk

Bowl

Combine yogurt, curry, honey, and juice in a small bowl.

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Yogurt

Curry Powder

Honey

Juice

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Bowl

Cook beans in boiling water 3 minutes or until crisp-tender; drain.

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Beans

Water

Add beans to shallot mixture; toss to coat.

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Shallot

Beans

Heat a large skillet over medium-high heat.

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Frying Pan

Add 1 tablespoon oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add shrimp, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme to pan; saut 3 minutes or until done.

Ingredients you will need

Pepper

Shrimp

Thyme

Salt

Equipment you will use

Frying Pan

Add shrimp to green bean mixture; toss to coat.

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Shrimp

Serve with yogurt mixture.

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Yogurt

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 1teaspoon

Madras curry powder 1teaspoon

Dijon mustard 1Tbsp

chopped fresh flat-leaf parsley 1Tbsp

chopped fresh tarragon 1Tbsp

chopped fresh thyme 255grams

green beans, trimmed 2teaspoons

honey 1teaspoons

kosher salt, divided 1teaspoons

fresh lime juice 1Tbsp

extra-virgin olive oil 2Tbsps

extra-virgin olive oil 118milliliters

plain 2% reduced-fat Greek yogurt 59milliliters

finely chopped shallots 454grams

shrimp, peeled and deveined 2Tbsps

white wine vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Indaba Chenin Blanc with a 4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.