Spicy Habanero Jumbo Shrimp with Spicy Garlicky Kale

  

submitted by hipmommychick {1 Recipe}

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  • Prep Time:
    10 Mins
  • Cook Time:
    10 Mins
  • Total Prep + Cook Time:
    20 Mins
  • Level:
    Easy
Spicy Habanero Jumbo Shrimp with Spicy Garl…

Makes: 4 Bowls

Description: Shrimp and Kale Salad compliment each other divinely. If you love spicy food this combo is for you. Even if you don't love spicy, try it without the pepper. If you've never had Raw Kale Salad you ain't livin, I'm telling you. Kale all by itself has a smooth, sweet almost creamy taste to me. I love it raw, cooked, or baked. It really is the perfect addition to any meal. It is also so good for you and chock full of Vitamin C and K. High in beta carotene, calcium and a chemical named sulforaphane, with potent anti-cancer properties.

Ingredients:
I lb.  Jumbo Shrimp
1 Bag  Kale
1  Habanero
Half  Onion diced
1/2 Cup  Garlic minced
4 Tablespoons  Olive Oil
4 Tablespoons  Lemon Juice
Pinch  Sea Salt

Instructions: Kale Salad: First start by combining the Kale, 2 Tablespoons of Lemon juice, a few drops of Olive Oil, Garlic, and salt. Massage the ingredients into the Kale and let it sit in the refrigerator for 15 mins. or so (longer if wanted), the Kale gets soft, tender and turns a bright green when just right.

The Kale salad I prefer is made with Nutritional Yeast and soy sauce. Nutritional Yeast has a wonderful cheesy taste to it. The soy sauce gives it the final kick, I didn't have any when I made this so I omitted it from the recipe that time. However, I suggest adding the nutritional yeast flakes for optimal flavor and to keep it Vegan, but still achieve the cheesy taste. Okay, so moving on.

Shrimp: The shrimp should be cleaned and de-veined and seasoned to taste. I left the shells on for this one, but I often take the shells and tail off especially when preparing for the children.

Start by setting the stove to med-high and combine the olive oil, fresh herbs and Habenero pepper together in a pan to infuse the oil. Add the onion, minced garlic, and remaining lemon juice and cook until onion is translucent.

Then add the shrimp and turn the stove up to med/high to achieve slightly crisping the shrimp. Cook this for about 8 to 10 mins or until the shrimp is a nice pink color and crispy.

Top the Kale Salad with the Shrimp Mixture and enjoy a healthy taste sensation.

Note: All ingredients can be modified to your desire. This salad would go great with scallops, lobster or any seafood or poultry.

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