Pair this easy salad with seasoned whole-wheat couscous or grilled bread brushed with olive oil. The flavors marry as the dish stands, so it's a particularly good choice for a picnic or party platter.
1/4 cup finely chopped shallots
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup plain 2% reduced-fat Greek yogurt
1 teaspoon Madras curry powder
1 1/2 teaspoons honey
1/2 teaspoon fresh lime juice
9 ounces green beans, trimmed
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1 tablespoon chopped fresh thyme
How to Make It
Combine first 6 ingredients, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk. Combine yogurt, curry, honey, and juice in a small bowl.
Cook beans in boiling water 3 minutes or until crisp-tender; drain. Add beans to shallot mixture; toss to coat.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme to pan; sauté 3 minutes or until done. Add shrimp to green bean mixture; toss to coat. Serve with yogurt mixture.
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I substituted basil for the tarragon as my family hates that herb. Really flavorful and easy to prepare. To me the curry sauce seemed superlative but DH said he really liked that part of the dish. I agree that having flat bread or naan with it would be outstanding. We had sliced mini baguette on the side tonight. Will definitely make again and would serve to guests without hesitation. Peak summer green beans and herbs will be awesome.
Very pleasantly surprised this was so yummy! I served the shrimp and the green beans separately and the curry yogurt with the shrimp as a dipping sauce. Also grilled some bread, but grilled naan would have been better! Can't wait to make it again and serve to guests.
Holy cow was this delicious. I am all moony over tarragon right now in light of this dish. I totally agree about the yogurt curry sauce though. It was yummy but we hardly used any because the vinaigrette was so fabulous on its own. I can't wait to try it over grilled cauliflower, or summer squash, or broccoli. I think the flavors would also marry equally well with salmon rather than shrimp, though the shrimp was tasty.
Really quite good, and perfect for a warm summer evening. You could definitely serve this to guests - chilled white wine and something like grilled flatbread triangles and raw veggies with hummus would make a simple but elegant summer menu. The only thing I did differently was toss some diced onions in when sautéing the shrimp instead of using minced raw shallots, just because I wanted to use them up. (Also added a pinch of crushed red pepper flakes.) The curry yogurt is tasty but almost feels extraneous; you could skip it entirely and the shrimp and bean mixture is still delicious on it's own. When I make this again I'll probably try it that way. A keeper!
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