Easy Crispy Kale Recipe Recipe For Shrimp

SPICY GARLIC THAI SHRIMP AND SAUTEED KALE

Steps:

• 1. In a medium size bowl add Garlic Chili Pepper Sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
• 2. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot.
• 3. Add 2 tablespoons of oil to a hot wok or skillet and drop in the chopped kale. Sauté for 3 to 4 minutes.
• 4. Place kale on a serving dish and pour shrimp on top! ENJOY!

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.

SPICY SHRIMP WITH SAUTEED KALE

Steps:

• Melt coconut oil in a skillet on medium heat. Add minced garlic and cook for 1 minute.
• Add in Kale and cook until it withers.
• While Kale is cooking, toss Shrimp in chili powder, cayenne pepper, salt & pepper.
• Add Shrimp to skillet and cook until Shrimp turns pink.

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.

SHRIMP KALE CAESAR SALAD RECIPE BY TASTY

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!

PASTA CARBONARA WITH CRISPY KALE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne in the boiling water, stirring occasionally, for 4 minutes less than package instructed cooking time, about 5 minutes. Drain, reserving 1/2 cup of pasta water. Set aside.
• Heat oil in a large, high-sided skillet over medium heat. Saute onion in the hot oil, 4 to 5 minutes. Add turkey bacon and saute until browned, 8 to 10 minutes. Remove bacon and set aside. Add Swiss chard and kale to the same pan and saute until tender, 3 to 4 minutes.
• Crumble bacon, return to the skillet, and reduce heat to low.
• Whisk ricotta cheese, soy milk, eggs, egg yolks, and salt together in a bowl. Whisk reserved pasta water slowly into egg mixture to temper eggs. Remove the skillet from heat and toss in cooked pasta as you pour over the egg mixture; heat from pasta will gently cook eggs and create a sauce. Serve immediately.

GARLIC SHRIMP SPAGHETTI WITH BUTTERY KALE

Steps:

• 1. Bring a large saucepan of water to a boil. Add pasta and cook al dente according to package directions. Drain. 2. Meanwhile, in a large bowl, toss shrimp with pepper and salt to coat; set aside. In a large skillet on medium-high, heat oil. Add garlic, parsley and pepper flakes and cook, stirring constantly, until fragrant, 30 to 45 seconds. Add shrimp and sauté, stirring frequently, until shrimp are pink and opaque throughout, 3 to 4 minutes. Stir in lemon zest. Transfer to a plate and cover to keep warm. 3. In same skillet, heat butter on medium-high. Add kale and sauté until wilted, about 1 minute. Add pasta, shrimp mixture and chile pepper and toss to combine.