GARLIC SHRIMP AND KALE STIR-FRY
A recipe by Prevention Magazine: "Simple to throw together and quick to cook, this colorful stir-fry looks and tastes just as good as any restaurant dish. One bite of this savory dish, and we guarantee that you'll be dreaming of the seaside shores where this meal gets its inspiration."
Provided by Chef'd
Categories Weeknight Dinners Nut-Free Dairy-Free Gluten-Free Egg-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- In a small saucepan over medium high heat, add one cup of water and bring to a boil. Add the Brown Rice (4 ounce) and stir. Once the right has been brought to a boil, stir again and cover. Reduce heat to medium low and simmer for 20 minutes until all water is absorbed.
- Remove from heat and fluff rice with a fork, set aside, covered, until plating.
- Pat dry Shrimp (12) with paper towels, and set aside. Heat a large saute pan over medium high heat. Add one teaspoon of Sesame Oil (1 teaspoon) to the pan and swirl pan evenly to coat the bottom. Once oil is hot, using tongs, carefully add the shrimp to the pan in a single layer.
- Cook for thirty seconds on each side and remove the shrimp. Set aside.
- Add the remaining Sesame Oil (1 teaspoon) to the pan. Add the Onion (1/2), Garlic (2 clove), and Carrot (1) and saute for two minutes, stirring occasionally.
- Add Kale (3 cup) to the pan and saute for one minute.
- Add the Chicken Broth (1/4 cup) and stir to combine.
- Return the shrimp to the pan and toss. Add Gluten-Free Hoisin Sauce (2 tablespoon) and Scallion (2 stalk) and stir until well combined. Cook for one minute. Remove from heat.
- Place rice in the center of two plates. Add shrimp stir fry on top of the rice.
- Serve and enjoy!
Nutrition Facts : Calories 168 calories, Protein 17.1 g, Fat 4.3 g, Carbohydrate 17.3 g, Fiber 3.7 g, Sugar 6.6 g, Sodium 383.9 mg, SaturatedFat 0.5 g, TransFat 0.0 g, Cholesterol 111.4 mg, UnsaturatedFat 0.6 g
CRISPY KALE
Steps:
- In a large heavy pot (like a Dutch oven), heat 2 to 3 inches of oil to 350 degrees F.
- Thoroughly wash the kale and remove the stems. Tear the leaves up into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
- Drop 5 to7 leaves in the hot oil at a time and fry until the kale is crisp and almost transparent, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot.
- Fry the cilantro leaves for a couple of seconds and drain on the same wire rack. Season with a bit more salt. Serve it as a snack or side dish.
CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
CRISPY KALE
Provided by Joan Nathan
Categories easy, quick, appetizer
Time 20m
Yield 6 to 8 servings as a finger food, snack or side dish
Number Of Ingredients 4
Steps:
- Preheat oven to 500 degrees. Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs. Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.
- Place kale in a medium bowl. Toss with olive oil, garlic and salt, making sure leaves are well coated with oil. Spread evenly across a large baking sheet.
- Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes. Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 149 milligrams, Sugar 1 gram, TransFat 0 grams
CRISPY EVERYTHING KALE CHIPS
Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich..... One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer. So don't just garnish with it! It does your body GREAT!
Provided by Rita1652
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 and place rack on lower level in oven.
- Mix the optional dry ingredients together. Mix and match to your likings or use all of them.
- Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly.
- Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through. If not crispy cook 5 more minutes till edges are lightly browned.
KALE CHIPS
Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
Provided by Theresa Peters
Categories Appetizers and Snacks Snacks Kids Healthy
Time 50m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
- Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
- Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 22.5 g, Fat 8.3 g, Fiber 4.5 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 256.7 mg
SHRIMP KALE CAESAR SALAD RECIPE BY TASTY
Here's what you need: large free-range egg, dijon mustard, anchovies, garlic, extra virgin olive oil, fresh lemon juice, kosher salt, freshly ground black pepper, whole grain wheat bread, olive oil, italian seasoning, kosher salt, wild-caught shrimp, olive oil, garlic, lemon, kosher salt, freshly ground black pepper, kale, kosher salt, avocado, pomegranate seeds, parmesan cheese
Provided by Greg Perez
Categories Lunch
Yield 6 servings
Number Of Ingredients 23
Steps:
- Make the dressing: Add the egg, Dijon mustard, anchovy fillets, and garlic to a blender. Blend for about 1 minute, until smooth and creamy. With the blender running, slowly pour in the olive oil and blend until thick and emulsified. Season the dressing to taste with lemon juice, salt, and pepper, and quickly pulse to incorporate. Set aside. The dressing can be made ahead. Store in the fridge in an airtight container for up to 4 days.
- Make the croutons: In a 3-quart (3 L) mixing bowl, combine the bread, olive oil, and Italian seasoning. Toss to coat the bread cubes.
- Heat a medium pan over medium heat. Add the bread cubes, in batches if necessary to keep from overcrowding the pan. Toast, tossing occasionally, until crispy and golden brown, about 5 minutes. Remove from the pan and season with salt. Set aside. The croutons can be made ahead. Store in an airtight container in a cool, dry place for up to 4 days.
- Make the shrimp: In a medium bowl, combine the shrimp, olive oil, garlic, lemon zest, salt, and pepper. Toss to coat the shrimp.
- Heat a medium skillet over medium-high heat. Working in batches, cook the shrimp for 2 minutes on each side, until pink and opaque. Remove from the pan.
- Thoroughly wash and dry the kale. Add to a large bowl and season with salt. Gently massage the kale to break down some of the fibrous texture. Toss with a bit of dressing to coat the leaves, then add more to taste.
- Add the croutons, shrimp, avocado, pomegranate seeds, and Parmesan. Toss well.
- Divide between bowls and serve immediately.
- Enjoy!
Nutrition Facts : Calories 842 calories, Carbohydrate 53 grams, Fat 57 grams, Fiber 18 grams, Protein 40 grams, Sugar 12 grams
CRISPY SHRIMP TEMPURA
Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.
Provided by S. Sundt
Categories World Cuisine Recipes Asian Japanese
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
- One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.
Nutrition Facts : Calories 891.2 calories, Carbohydrate 25.3 g, Cholesterol 138.6 mg, Fat 81.5 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 11 g, Sodium 224.6 mg, Sugar 0.2 g
More about "best crispy kale recipe recipe for shrimp"
SPICY SHRIMP BOWL WITH CRISPY RICE AND KALE - COOKING …
From cookingwithcocktailrings.com
5/5 (1)Category Main CourseCuisine Asian
- In a small mixing bowl whisk together the mayonnaise, lime juice, sambal oleak, togarashi, and soy sauce until thoroughly combined. Add a tablespoon of water to thin the sauce and whisk until completely combined. Cover and refrigerate until ready to use.
- Add the kale to a large mixing bowl. In another small mixing bowl, whisk together the sesame oil, rice vinegar and soy sauce. Pour the dressing over the kale, and massage the dressing into the kale. Set aside.
- Heat a large nonstick skillet over medium heat. Add the rice into the pan in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes. Remove the pan from heat and set aside.
JAMAICAN CURRY SHRIMP WITH CRISPY KALE - BRIGHT ROOTS …
From brightrootskitchen.com
Estimated Reading Time 6 mins
- Crispy Kale: Preheat oven to 400 degrees. Place kale on a lined baking sheet. Coat with olive oil, red pepper flakes, salt and pepper. Use your hands to massage the oil into the kale. Spread the kale out on the sheet so that there aren't any clumped together bits of kale (clumping will make it steam rather than crisp). Bake for 15 minutes until crispy. Set aside.
- Place shrimp, 1/4 cup curry powder, 1 tbs olive oil, salt and pepper to taste in a large ziploc bag. Marinate 20 minutes or overnight.
- Heat a large pot to medium high heat. Add 1 tbs olive oil, onions and scallions to the pot. Stir occasionally and cook 2-3 minutes until onions are translucent. Add potatoes and 1/4 cup curry powder to the pot, stir occasionally for 2-3 more minutes. Add thyme sprigs to pot along with scotch bonnet/habenero if you're using it. Pour water into the pot, reduce the heat to medium, cover the pot and let potatoes simmer for 15 minutes (pierce with a knife to check for done-ness- should be tender but not mushy).
- Add shrimp to the cooked potatoes, stir and let simmer for 5 minutes. Turn the heat off, cover the pan and let the steam continue to cook the shrimp for a couple minutes. Remove thyme sprigs from the pot. Serve with rice and crispy kale. Enjoy!
SHRIMP AND KALE SALAD RECIPE IN UNDER 10 MINUTES
From mainlyhomemade.com
Reviews 1Category MainServings 4Total Time 8 mins
- Start off by drizzling oil in a hot skillet. Then place all of the shrimp in the pan and cook for about six to seven minutes, until the shrimp are done. Tip: Once the shrimp turn pink on both sides they are done.
- Next open the sweet kale vegetable salad kit form Eat Smart and dump in a bowl. Find the smaller bag with extras in it and remove. Open the smaller bag and toss in the salad.
- Next add the shrimp on top and drizzle with the poppyseed dressing included in the bag. Then serve.
BEST BACON SHRIMP PASTA RECIPE - HOW TO MAKE ... - DELISH
From delish.com
BEST CAESAR SALAD WITH CRISPY PARMESAN RECIPE | EATINGWELL
From eatingwell.com
CRISPY BAKED GARLIC SHRIMP - FOODIECRUSH.COM
From foodiecrush.com
KALE CAESAR SALAD WITH GARLIC SHRIMP AND CRISPY PROSCIUTTO ...
From perrysplate.com
KALE PESTO PASTA WITH SHRIMP RECIPE | MYRECIPES
From myrecipes.com
45 BEST KALE RECIPES - FOOD NEWS
From foodnewsnews.com
SPICY CAJUN SHRIMP, KALE + CAULIFLOWER RICE - SWEET TEA
From orchidsandsweettea.com
JAMAICAN CURRY SHRIMP WITH CRISPY KALE | BRIGHT ROOTS ...
From pinterest.com
BEST CRISPY KALE CHIPS RECIPE - OH, THE THINGS WE'LL MAKE!
From thethingswellmake.com
CRISPY BACON KALE AND SHRIMP - IOWA GIRL EATS
From iowagirleats.com
KALE SALAD WITH SPICY RANCH AND CRISPY CHICKPEAS - KEY TO ...
From keytomylime.com
SHRIMP & BACON PASTA WITH CRISPY KALE - BETSYLIFE
From betsylife.com
ROASTED BEET SALAD WITH CRISPY KALE AND ALMONDS (INSTANT ...
From themediterraneandish.com
KALE CHIPS (DEHYDRATOR RECIPE) - BON AIPPETIT
From bonaippetit.com
HOMEMADE SEASONED CRISPY KALE CHIPS RECIPE (FOOD ...
From homesteadandchill.com
BEST LIGHT BATTER FOR SHRIMP - THERESCIPES.INFO
From therecipes.info
SHRIMP AND CRISPY RICE WITH CITRUS RECIPE | BON APPéTIT
From bonappetit.com
MY SHRIMP RECIPES
From myshrimprecipes.com
JAMAICAN CURRY SHRIMP WITH CRISPY KALE | BRIGHT ROOTS ...
From pinterest.com
HOW TO MAKE CRISPY KALE - HEALTHY RECIPE
From healthbenefitstimes.com
CRISPY GRILLED KALE AND PANCETTA RISOTTO RECIPE | MYRECIPES
From myrecipes.com
BARBECUE SHRIMP AND GRITS WITH MONTEREY JACK AND CRISPY KALE
From bigoven.com
SHRIMP WITH KALE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRISPY KALE RECIPE - COOKEATSHARE
From cookeatshare.com
CRUNCHY KALE SALAD RECIPE WITH POPCORN SHRIMP - RACHEL COOKS®
From rachelcooks.com
HOMEMADE CRISPY SHRIMP TEMPURA RECIPE
From thehandyfoodie.com
BEST CRISPY KALE CHIPS - EATING BY ELAINE
From eatingbyelaine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love