Saturday, January 7, 2012

Shrimps and Kale

When I left my meeting yesterday, I decided to run, but after only 1 block I realized that was not going to work. My backpack was too heavy and unbalanced for me to safely run. Drats!

I was walking toward the bus stop and thinking back on what I had heard during the meeting. The idea of thinking back to what I used to do, and eat, kept going around in my head. Lunch time was coming, and I didn't know what to have. What's one lunch that was easy, quick and healthy that I used to do an enjoy? Shrimps and veggies!! I used to have that almost every day. It was either shrimps or scallops! 

I decided to swing around by Whole Foods (I needed a few things anyway) and see what I could find. Greens were on special, Kale was 2 bunch for 3 dollars, so I grabbed a green bunch and a red bunch, colors! I also absentmindedly grabbed a head of garlic and some big shelled raw shrimps.

I got home and got started:

Shrimps and Kale
1 serving 3P+/serving

1small shallot, thinly sliced
2 clove garlic, thinly sliced
2 big leaf each green and red kale, de-veined and chopped
1/4 cup (or so) chicken broth
15 medium-large shrimps
Salt & pepper
Cooking spray

Sauteed shallot until slightly browned add garlic and cook until fragrant. Add the kale, toss well, add a little chicken broth if it gets too smoky in there, cover it all up for a few minutes until the kale is wilted. 

Then I added the shrimps and a bit of chicken broth and cover and cook for 2 minutes or so. Open and turn the shrimps, cook another 2 minutes or until the shrimps are done. 

Shrimps cook really quick so cooking time vary a lot. Cook until not translucent anymore.

It's simple, it's delicious, it's pretty! I served over 1/2 cup of cooked bulgur (2 P+) that I had leftover. See? 

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