Shrimp Saute with Green Beans, Olives and Marjoram

This sustainable seafood recipe from our partner, Monterrey Bay Aquarium, is a seafood “Good Alternative.”


Serves four

1 pound green beans, trimmed
3 tablespoons olive oil
1 large red onion, halved and then sliced
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/4 to 1 1/2 pounds shrimp, peeled and deveined
1/2 cup pitted kalamata olives, quartered
1/4 cup fresh lemon juice
3 tablespoons chopped fresh marjoram
Coarse kosher salt and freshly ground black pepper


Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water to cool, and drain well.

Heat the oil in a heavy large nonstick skillet over medium-high heat. Add the onion and cook until beginning to soften, stirring frequently, about 2 minutes. Add the tomato paste and stir for 30 seconds. Mix in the wine and bring to a boil, then add the shrimp and stir for 2 minutes. Add the green beans and olives and stir until the shrimp are just opaque in the center when cut into and the beans are heated, about 2 minutes longer. Mix in the lemon juice and marjoram. Season to taste with salt and pepper and serve.

Most shrimp from the U.S. and Canada are “Good Alternatives” though there are a few standout “Best Choices” including wild-caught pink shrimp from Oregon, spot prawns from Canada and the U.S., and Thai shrimp and prawns farmed in recirculating systems.

Recipe by:
Kristine Kidd, Monterey Bay Aquarium Food Editor

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