Spicy Garlic Thai Shrimp And Sauteed Kale Recipes

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.

EASY SPICY GARLIC THAI SHRIMP

Steps:

• Mix ingredients for the marinade in a large bowl. Add shrimp and toss to coat. If desired, allow to marinate in refrigerator for up to 4 hours. It's not necessary, but obviously the shrimp will be more saturated with the marinade.
• Heat 2 tablespoons of oil on medium in a large cast iron skillet [wok or non-stick skillets will work, too]. Add green onion and sauté until soft.
• Add shrimp and cook for 4-6 minutes until shrimp are cooked through. They should look white and start to curl up. Don't overcook - they will become rubbery and tough.

SAUTEED KALE WITH GARLIC

Steps:

• Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

GARLIC SHRIMP AND KALE STIR-FRY

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!

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!

SPICY SHRIMP WITH CAULIFLOWER MASH AND GARLIC KALE RECIPE - (4.5/5)

Steps:

• For the cauliflower: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the while beans and mash roughly with the back of a large wooden spoon - I loved the rustic, chunky texture of this. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the salt and cheese and season to taste. For the kale: Heat the bacon fat in a nonstick skillet over medium low heat. Add the greens and garlic and saute until softened. For the kalettes, I added a little water at the end to sort of steam them to finish them off. Remove kale and wipe out pan with a paper towel. For the shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It's delicious. Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.

GARLIC TILAPIA WITH SPICY KALE

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium heat. Add garlic, fennel and pepper flakes; cook and stir 1 minute. Add kale and water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until kale is tender., Meanwhile, sprinkle tilapia with 1/2 teaspoon pepper and garlic salt. In a large skillet, heat remaining oil over medium heat. Add tilapia; cook 3-4 minutes on each side or until fish just begins to flake easily with a fork., Add beans, salt and remaining pepper to kale; heat through, stirring occasionally. Serve with tilapia.