Spicy Kale and Shrimp

Photo by: Loonistoon
Spring_003

by nannydeb

about 1 year ago

This recipe was entered in the contest for Your Best Recipe with White Wine.


This recipe was entered in the contest for Your Best Recipe with Bitter Greens.


feastathome's Testing Notes:

Light and satisfying, Nannydeb's Spicy Kale and Shrimp is packed full of heat that is balanced with the freshness of ginger and the sweetness of brown sugar. The shrimp was juicy and tender and the kale stayed fresh. I like spicy foods but only used two Fresno peppers. Those who prefer serious heat can add more peppers or sriracha. Try incorporating the lovely marinade during cooking to add creaminess and saltiness without affecting the lightness of the dish.

For Sonja's birthday she requires seafood and chocolate cake. She also loves spicy, so this was last night's birthday dinner for her. I was going to use chili piquins out of the garden, but the birds got all of the ripe ones (Mockingbirds, perhaps Abbie?). Fresno peppers aren't too terribly hot and provide a wonderful flavor.

Serves 4

shrimp marinade:

  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha pepper sauce
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 pound large shrimp, peeled & deveined
  1. Combine all ingredients in a large ziploc bag and shake around to mix.
  2. Refrigerate for at least one half hour, up to two hours.

Kale and Shrimp :

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3-4 Fresno peppers, sliced in rings
  • 1/2 of a large onion, slivered
  • 1 bunch kale, chopped
  • 1/2 cup dry white wine
  • teaspoons salt & pepper to taste
  1. Heat a large skillet over medium-high heat. Add the olive oil, garlic, Fresno peppers and onion and cook until fragrant, about 1 minute.
  2. Add the kale and toss it all together. Cook another minute or so until the kale turns bright green.
  3. Add the white wine and lower the heat to simmer for 4-5 minutes or until the wine is almost gone.
  4. In the same skillet, move the kale mixture aside and add the shrimp (add a little of the marinade if the skillet is too dry). Turn the heat back up and cook the shrimp until firm, about two minutes per side.
  5. Toss the kale and shrimp together and add salt & pepper to taste.
Edamam

Nutrition Info:

PER SERVING:

  • 350 calories
  • 22g total fat
  • 3g saturated fat
  • 143mg cholesterol
  • 1704mg sodium
  • 17g carbohydrate (2g dietary fiber, 5g sugar)
  • 19g protein

SPECIAL DIETS:

2 Comments Add a Comment
  • Missing_avatar

    Loonistoon says: This turned out sooo GOOD! I shared this with everyone I know hehe BUT... I didn't have Siracha or hot peppers on hand so in the marinade I just added some red pepper flakes (add to taste), and it still turned out excellent :))

    about 1 year ago Reply to this »
  • 290

    aargersi says: Sounds delicious! And yes, blame the mockingbirds - they are thieves!!!

    about 1 year ago Reply to this »

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