Shrimp and greens
Jun 26, 2020 18:01:33 #
2 bunches kale, stemmed and leaves torn into rough-size pieces (about 10 packed cups)
2 cloves garlic, thinly sliced
1 orange bell pepper, cut into 1-inch chunks
4 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper
1 1/4 pounds peeled and deveined medium shrimp, tails removed
2 teaspoons red curry paste
1 lime, cut in half, plus lime wedges, for serving
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 tablespoons unsalted roasted cashews, chopped
Cooked basmati or brown rice, for serving Preheat the oven to 350 degrees F. Rinse the kale and shake off some of the water. Toss together the kale, garlic, peppers, 3 tablespoons of the oil, a large pinch of salt and a few grinds of pepper in a large bowl. Pile the mixture onto a rimmed baking sheet. Roast, covered with a sheet of parchment paper, until the kale is wilted and tender and the peppers are soft, about 35 minutes.
Meanwhile, coat the shrimp with the curry paste, the juice of 1 lime half and the remaining 1 tablespoon oil.
When the kale mixture is ready, remove the parchment from the top and toss it with a spatula. Top with an even layer of shrimp and roast until the shrimp are firm and cooked through, 10 to 12 minutes.
Scatter the basil, cilantro, mint and cashews over top and squeeze with the remaining lime half. Season with salt and pepper. Serve with rice and lime
2 cloves garlic, thinly sliced
1 orange bell pepper, cut into 1-inch chunks
4 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper
1 1/4 pounds peeled and deveined medium shrimp, tails removed
2 teaspoons red curry paste
1 lime, cut in half, plus lime wedges, for serving
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 tablespoons unsalted roasted cashews, chopped
Cooked basmati or brown rice, for serving Preheat the oven to 350 degrees F. Rinse the kale and shake off some of the water. Toss together the kale, garlic, peppers, 3 tablespoons of the oil, a large pinch of salt and a few grinds of pepper in a large bowl. Pile the mixture onto a rimmed baking sheet. Roast, covered with a sheet of parchment paper, until the kale is wilted and tender and the peppers are soft, about 35 minutes.
Meanwhile, coat the shrimp with the curry paste, the juice of 1 lime half and the remaining 1 tablespoon oil.
When the kale mixture is ready, remove the parchment from the top and toss it with a spatula. Top with an even layer of shrimp and roast until the shrimp are firm and cooked through, 10 to 12 minutes.
Scatter the basil, cilantro, mint and cashews over top and squeeze with the remaining lime half. Season with salt and pepper. Serve with rice and lime
Jun 26, 2020 18:35:23 #
You just hurt us every day you show us . Keep it up as we do enjoy!
Jun 27, 2020 04:54:05 #
As stated before I love to cook and try new things so I share with you stagers
Jun 27, 2020 11:16:45 #
One of my passions is cooking also Troy. Like to look at a recipe then do it my way - usually a little different every time as I can’t remember what I did the last time even if it was just minutes ago🙃😀. Stay safe out there. Duane
Jun 27, 2020 12:31:39 #
Duane I do the same love old fashion southern cooking I use my crockpot a lot for vegetables season with ham hocks
Jun 27, 2020 18:59:11 #
msmllm
Loc: Huntington, WV
troyfrd1 wrote:
As stated before I love to cook and try new things so I share with you stagers
The recipe didn't sound very good === but it sure looks good. Are you a chef?
Jun 27, 2020 19:11:14 #
He's a chef in my eyes if not anybody elses. I do thank him for the pics and recipes. Most have been very good and I do thank him!
Jun 27, 2020 19:54:13 #
Not a chef at all growing up spent time in the kitchen with my grandmother watching and learning which is why I love southern style cooking but also love new dishes I don’t like kale I use collard greens
Jun 28, 2020 12:23:45 #
msmllm
Loc: Huntington, WV
troyfrd1 wrote:
Not a chef at all growing up spent time in the kitchen with my grandmother watching and learning which is why I love southern style cooking but also love new dishes I don’t like kale I use collard greens
Kales one of my favorites. slow cook with some bacon drippings & water til very tender. also take out all the stems.
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