Raise your hand if you want any, or all, the following: A one pan meal? An easy recipe? A quick to table recipe? A healthy recipe? Wow, that is a lot of hands in the air.
Seeing that I am spending time preparing to head to the hospital for a month, and spending so much time de-cluttering, organizing, and over all nesting (did I tell you I have a ~100 home-bound stay after I come home from the transplant?), I really don’t have the energy to focus on anything but a quick and healthy meal with minimal prep and clean-up.
Since Shrimp is popular with all family members here, I decided it was the best way to go with this recipe, and I amped up the nutrition with some baby kale and spinach. What I love best about the baby leaves is that they do not have the strong flavors that their grown-up versions have.
Ingredients:
1/2 teaspoon turmeric
1/4 teaspoon dried crushed red pepper
1/4 teaspoon onion powder
1/2 teaspoon cumin
2 large cloves garlic, sliced
A few dashes of black pepper
1/4 cup plus 1 tablespoon olive or avocado oil
1 lb. shelled, deveined 31-40 size shrimp
2 cups baby kale and spinach
Directions: 1. Place turmeric through oil into a gallon sized plastic bag or large bowl and combine well. Add the shrimp, toss well, and place into the refrigerator for 30 minutes to a few hours (can easily make in morning, and leave to marinate while you are at work).
2. Place one tablespoon of oil into a large sauté pan, and heat over medium heat. Add the shrimp and sauté for 1-2 minutes, flip the shrimp, move to one side of the pan and add the kale and spinach. Sauté for another 1-2 minutes until kale and spinach are wilted and shrimp are cooked.
Leave a Reply