Monday, December 15, 2014

Spicy Garlic Shrimp with Kale and Quinoa

Sometimes I see something like a huge bag of beautiful kale at the market and can't resist. Then, later at home I think about how I'm only cooking for two and this means we'll be eating a lot of kale! We do like it so that's a good thing.

Spicy  Garlic  Shrimp  with  Kale  and  Quinoa

For the quinoa:*
*1 cup red quinoa
*2 cups water
*pinch of sea salt

For the garlic shrimp with kale:
*1 tablespoon olive oil
*1 tablespoon organic butter
*2 large garlic cloves, peeled and minced (use more if you really like garlic) 

*1/2 pound wild caught shrimp, preferably sustainably harvested
*1-‐‑2 cups kale, chopped fine
*1/2 cup tomato sauce
*juice from 1/2 lemon
*pinch or two of red pepper flakes
*course sea salt
*cooked quinoa (or pasta), for serving
*fresh parmesan cheese for serving-‐‑optional

For the quinoa:
Thoroughly rinse quinoa in a fine mesh strainer (this is important or it will be bitter). Place in an uncovered 1 quart pan with water and bring to a boil. Reduce heat to simmer and cover. Cook until all water is absorbed (about 20 minutes). Remove from heat and allow to sit in covered pot for 5 minutes before fluffing with a fork.
For the garlic shrimp with kale:
1. In a large skillet with lid, heat the butter and olive oil. Add the garlic and saute for 1 minute, being careful so it doesn't burn.
2. Add the kale and cook over medium heat for about 5 minutes until the kale is cooked through.
3. Add tomato sauce, lemon juice, red pepper flakes and salt. Taste and adjust seasonings, if necessary. Cover pan, and simmer for 10 minutes. In the meantime, heat some butter in a medium skillet and quickly saute the shrimp.
4. Serve over quinoa (or pasta), and sprinkle with fresh parmesan, if desired. 

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