Everyone knows beans and Shrimp are an excellent source of lean protein. Kale, as you may know, is low in calorie, but we bet you didn’t know it’s high in fiber and has zero fat! In fact, one cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It’s also great in helping digestion. And that is exactly why we chose kale and beans as the basis of this delicious salad, topped with some of our delicious wild caught shrimp!
INGREDIENTS:
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1 cup Green Beans
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1 pound Marina Del Rey Shrimp
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2 Tablespoons Herbes De Provence
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1 pinch Crushed Red Pepper
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3 Tablespoons Extra Virgin Olive Oil, divided
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¼ cups Dry White Wine
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2 cloves Garlic, Minced
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1 bunch Kale, trimmed and cut
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1 cup Cherry Tomatoes, halved
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½ teaspoons Coarse Salt
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½ teaspoons Ground Pepper
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¼ cups Lemon Juice
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¼ cups Parsley, chopped
INSTRUCTIONS:
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Cook the beans and drain (or drain if out of can)
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In a bowl, toss the shrimp with the Herbs De Provence and crushed red pepper.
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Heat 2 Tablespoons of oil in a skillet over medium-high. Add shrimp to the hot oil in a single layer and sear for 2 minutes. Flip and sear 30 more seconds. Remove shrimp from pan and set aside.
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Add the wine and deglaze the pan. Scrape up the good browned bits on the bottom of the pan. Once the liquid has mostly evaporated, add the garlic and allow it to bloom for 30 seconds. Add the kale and cherry tomatoes; saute until kale is softened, 1 minute.
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To the pot with the lentils, add the kale mixture and seared shrimp. Taste and season with salt and pepper, accordingly. Drizzle with remaining oil and spritz with lemon juice. Toss together and serve with the parsley as garnish!
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Eat and enjoy!