Wednesday, October 28, 2015

Lacinato Kale with Sundried Tomatoes and Shrimp

2 of my favorite things on one plate! Shrimp and kale! Some people find kale a little less appetizing because of the occasional bitter (or like I would rather say "earthy") undertones. This dish uses the subtle sweetness of the shrimp to nicely balance the earthy undertones of the lacinato kale (or otherwise also known as Dino Kale). Topped with intensely flavorful sun-dried tomatoes, this is a dish I can chow down just on its own all by myself!


Ingredients (serves 3 to 4):
1.       1½ tablespoons extra virgin olive oil
2.       3 tablespoons shallots, minced
3.       2 tablespoons garlic, minced
4.       2 tablespoons fresh thyme, chopped
5.       ½ lb shrimp (41-50 count size works best), deveined and peeled
6.       2 tablespoons water
7.       4 to 5 cups chopped Lacinato Kale (about ½ inch wide)
8.       2 tablespoons julienne cut sundried tomatoes in olive oil (+ 1 tablespoon of olive oil from the jar)
9.       1 tablespoon chili powder
10.   1 tablespoon honey

Method:
1.       In a large skillet, heat olive oil over medium to high heat.
2.       Add shallots and garlic and half of the thyme and saut√© until fragrant. About 1-2 minutes.
3.       Pad dry shrimp with some kitchen towels before adding to skillet. Cook shrimp for about 4 minutes until slightly caramelized.
4.       Remove shrimp from skillet, leaving some of the oil, shallots and garlic in the skillet.
5.       Add water to release the fond (flavorful bits) from the skillet. Then add kale to wilt slightly before adding the sundried tomatoes with the olive oil that was used to soak the sundried tomatoes.
6.       Saut√© for about 4 minutes before adding in the chili powder and the honey.
7.       Return shrimp into skillet and mix well before serving.
8.       Serve it with your favorite paste, rice, quinoa or other flavorful grains to make a complete meal!

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