Pan-Seared Shrimp and Squid with Green Beans
Sautéed shrimp and squid rings tossed with blanched green beans, garlic-toasted croutons, and fresh herbs. A light seafood dish combining tender squid, pink shrimp, and crisp vegetables finished with scallions and your choice of tarragon, basil, dill, or chervil for bright, herbaceous flavor.
Ingredients
- 16 medium shrimp, cleaned
- 6 squid bodies, sliced crosswise into ringscalamari rings1:1seafood
identical ingredient
- 2 cups croutons, torn from French breadtoasted breadcrumbs1:1carb
similar texture and garlic coating
- 4 garlic cloves, peeled and sliced thin
- 6 scallions, trimmed and cut into 1/2 inch pieces
- ½ lb green beans, stems trimmed
- fresh tarragon, basil, dill, or chervil, scattered(optional)
- ⅓ cup olive oil, for garlic croutons
- ⅓ cup olive oil, for cooking seafood
Instructions
- 1
Bring salted water to boil in a large saucepan.
- 2
Trim bean stems. Boil green beans until tender but still crunchy, about 4 minutes.
- 3
Plunge beans into cold water, drain, and wrap in a towel.
- 4
Clean shrimp. Slice squid crosswise into rings. Wrap seafood in paper towels.
- 5
Preheat oven to 325°F.
- 6
Peel garlic cloves and slice thinly.
- 7
Heat 1/3 cup olive oil in a frying pan over low heat. Add garlic and cook 1-2 minutes.
- 8
Add croutons, toss to coat with garlic oil.
- 9
Spread croutons on a baking sheet and bake about 10 minutes until crunchy but not singed.
- 10
Season croutons with salt. Turn off oven, leave door open with croutons inside to stay warm.
- 11
Trim scallions and cut into 1/2 inch pieces.
- 12
Heat 1/3 cup olive oil in a large frying pan over medium-high heat for at least 1 minute.
- 13
Add shrimp, then squid rings. Sauté 2-3 minutes, turning, until shrimp are pink and curled.
- 14
Season with salt and pepper.
- 15
Lower heat, add scallions. After 30 seconds, add green beans.
- 16
Toss vegetables with seafood. Remove from heat.
- 17
Add croutons and toss everything together. Scatter with fresh herbs and serve.
Tips
Wrap blanched beans in a towel to absorb excess moisture and keep them crunchy.
Wrap prepared seafood in paper towels to remove excess moisture before cooking.
Keep croutons warm in the turned-off oven so they remain crunchy.
Good to Know
Refrigerate leftovers in an airtight container up to 1 day. Croutons will soften; serve components separately if storing.
Blanch and chill beans up to 4 hours ahead. Prepare croutons up to 2 hours ahead; rewarm in a 325°F oven for 5 minutes. Clean and wrap seafood no more than 2 hours before cooking.
Serve immediately while croutons are still warm and crispy. Divide among 4 plates and scatter fresh herbs over each portion.
Common Mistakes
Overcook shrimp and squid to avoid rubbery texture; sauté only 2-3 minutes until shrimp are pink and curled.
Skip the paper towel wrap for seafood to avoid moisture that prevents proper browning.
Let croutons burn or singe; monitor closely and remove at first sign of browning.
Substitutions
identical ingredient
similar texture and garlic coating
different flavor profile