This simple yet hearty and healthy dish serves well for dinner done fast. I usually serve it with cooked brown rice and a side salad. It also pairs well with naan or pita bread.

Serves: 4-6

Ingredients:

2 pounds fresh green beans, rinsed, trimmed and diced into 1/2 -inch pieces

Half of one large onion - diced medium

2 cloves garlic, minced

1/2 cup each red and green bell peppers, diced medium

2 tablespoons fresh chopped parsley

1 tablespoon tomato paste

2 tablespoons oil

1 pound peeled, deveined fresh shrimp

2 medium Yukon gold potatoes, diced medium (skin on)

salt and pepper to taste

1-2 tablespoons water, if needed

Directions:

Over medium heat, add the oil in a large skillet and heat slightly then add the tomato paste. Cook for 1 minute, stirring to prevent burning.

Add the onions and bell peppers and cook for 2 minutes. Add the minced garlic and shrimp. Cook for 3 minutes.

Transfer the shrimp to a plate and set aside, leave the cooked veggies in the pan then add the potatoes and stir to combine. Cover and let simmer on low for 3 minutes.

Add the green beans and stir well. Season with salt and freshly ground pepper.

Cover and simmer for 6-10 minutes, or until the potatoes are cooked and tender but not mushy; stirring often. If the green beans is sticking to the pan, add 1-2 tablespoons water and continue cooking.

Remove the lid, add the cooked shrimp, green onions and parsley. Stir and simmer uncovered for 1 minute.

Taste for flavor, add more salt or pepper as needed.

Enjoy with rice, pasta or couscous.