Shrimp and Green Bean Stir Fry

Despite the very cold, damp, winter-like spring we are having in the Azores, there are many things growing in the garden. Because of all of the rain we have had, the garden has become a bit of a jungle, as it is too muddy to keep things under control. We have enjoyed lots of lettuce, and spring onions. Anything that is leafy green, has basically gone wild, the herbs, like the parsley and mint. The arugula has bolted and so has the kale. Hubby isn't to worried, although he dislikes it being "messy", everything we grow is organic, so perhaps we get more birds, more butterflies, and more rabbits to visit the garden, and help control the mess. It all balances out, food for them, food for us, everybody gets their fair share, I can only hope the sun pays us a visit  really soon, the garden needs it, and so do I. While we wait for the sun, some things are ready for picking, these french green beans were picked by our oldest not so little. He thought  of it as a chore when he was asked to do it, but afterwords, was quite pleased with himself, chiming over dinner " these are the beens I picked". It was a lovely little basket, enough for dinner, and some leftover to pickle, two little jars to be exact. This was a quick, fresh meal, nothing complicated, one pan, and simple ingredients. I added some pasta, as more of a filler, for our family of five. It was a big hit, enjoyed by everyone, and that is always a good thing. I hope you try it, and that your family likes it too!

500 grams /1 lb. shrimp, shelled and veins removed ( I used frozen shrimp)
salt
black pepper
red pepper flakes (as much or as little heat as you want)
2 cloves of garlic, minced
lemon juice
olive oil
500 grams /1 lb. green beans, cleaned and stems removed


 In a small bowl, season shrimp with salt, pepper, and red pepper flakes. Add garlic, a squeeze of lemon juice, and enough olive oil to coat. Let sit as you cook the green beans. (Don’t wait too long through, or you’ll end up with ceviche.)
Preheat your pan/skillet so that it is really hot.
Toss the green beans  in some olive oil and season with salt and pepper. Cook in skillet, stirring 2 to 3 minutes until dark green and caramelized. Set aside.
Reduce heat slightly and sauté the shrimp until fully cooked.
Combine the green beans and shrimp in a bowl, give it an extra squeeze of lemon, and enjoy.

***Serve with pasta or rice !