Here's how to perfectly sear shrimp. | Green Bean Salad | Time in the cottage kitchen!

I hope you enjoy the perfectly seared shrimp and garden green bean salad! Remember to visit CrowdCow to source delicious meats & seafood: https://crowdcow.com/theelliotthomestead

Filmed and edited by Stuart Elliott
PO Box 369, Malaga, WA 98828

Green Beans Salad

2 pounds green beans
2 large pinches sea salt
2 tablespoons sour cream
3 tablespoons extra virgin olive oil
¼ cup sweet balsamic vinegar
1 tablespoon stone ground mustard
Sea salt and pepper, to taste
8 slices prosciutto
½ cup Parmesan cheese, shaved
Add four cups of water to a large saucepan. Add in the salt and bring to a boil.
Add the green beans into the saucepan, cover with a lid, and allow the beans to steam for 4-6 minutes, until just tender.
Immediately transfer the green beans to a large bowl filled with ice water. Toss with a spoon to cool the beans and stop the cooking.
While the beans are chilling, add the sour cream, olive oil, vinegar, and mustard into a large bowl. Add in the strained green beans and toss to coat. Season to taste with salt and pepper.
Transfer the beans onto a large platter and top with prosciutto (or in this case, shrimp) and Parmesan cheese. Serve immediately.

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