Serves 4

Ingredients

  • ¾ tsp. plus ⅛ tsp. salt, divided
  • 1 pound green beans, trimmed
  • 3 Tbsp. vegetable oil, divided
  • 1½ cups 1" pineapple chunks
  • ½ pound large shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1 cup halved cherry tomatoes, divided
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. white wine vinegar
  • 1½ tsp. Sriracha

    Directions

    Total time: 30 minutes


    Bring a large nonstick skillet of water to a boil. Add ½ tsp. salt and green beans, and cook until just tender, about 4 minutes. Drain and spread out on a baking sheet to cool.

    In the dry skillet, heat ½ Tbsp. vegetable oil on high heat until shimmering. Add pineapple chunks in a single layer. Cook until browned on the bottom, about 30 seconds. Transfer to a large bowl.

    Add ½ Tbsp. oil to skillet. When hot, add shrimp, and season with ⅛ tsp. salt. Reduce heat to medium and cook, stirring a few times, until shrimp is just cooked, about 1 to 2 minutes. Transfer to bowl with pineapple.

    To skillet, add 2 Tbsp. oil and add garlic. Cook until golden brown, about 1 minute. Add ½ cup tomatoes and cook 1 minute, crushing with a spoon to release juices. Add Worcestershire sauce, vinegar and Sriracha and stir well. Remove from heat and season with ¼ tsp. salt.

    To bowl, add reserved beans and the additional ½ cup tomatoes. Pour warm tomato-Worcestershire mixture on top and toss well. Serve at room temperature or slightly chilled.
    • From the July 2015 issue of O, The Oprah Magazine

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