Wednesday, January 3, 2018

Garlic Butter Shrimp and Kale

1 lb shrimp, rinsed, patted dry and seasoned with salt/pepper
2 cloves garlic finely chopped
1 large bunch of kale (remove/discard stem and rough chop leaves)
1 tbsp white wine, white wine vinegar or lemon juice
1 bunch parsley roughly chopped
4 Tbsp butter


Cook Kale:
Heat 1 tablespoon olive oil in large pan on medium heat.  Add chopped kale and 3/4 cup water.  Season with salt and pepper.  Cover, stirring occasionally, about 8-10min until kale has wilted and water has cooked off.

Transfer to plate or bowl and wipe out pan.

Cook Shrimp:

Melt 2 tbsp butter in pan on medium heat.  Add shrimp in one even layer.  Cook without stirring about 3 minutes until shrimp are just opaque.
Add garlic, remaining 2tbsp butter, cooked kale and white wine (or whatever you're using).  Cook, stirring constantly about 2min until combined and shrimp are fully opaque and cooked through.  Take off heat. Season with salt/pepper to taste.

Garnish with parsley.  Serve with crusty bread or roasted potatoes.  



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