Shrimp and Vegetable Saute | Dairy Farmers of Manitoba

Shrimp and Hearty Greens Sauté

Prep Time

10-15 min.

Cook Time

12 min.

Serving Size

4 servings

This quick recipe is a super way to try out kale, Swiss chard, turnip greens, beet greens, and spinach (or a mixture) to boost those dark, leafy greens servings that are so good for you. Tender, garlicky shrimp on top makes this seem like something special – only you have to know how easy it is to make. Serve over brown rice or noodles.

Ingredients

1 Tbsp (15 mL) butter, divided
1 lb (500 g) large shrimp, peeled and deveined
3 cloves garlic, minced, divided
1/2 tsp (2 mL) salt, divided
1/4 tsp (1 mL) pepper, divided
1 small onion, thinly sliced
1/2 tsp (2 mL) dried basil
8 cups (2 L) (~8oz/250g) chopped hearty cooking greens
2 tsp (10 mL) cornstarch
1 cup (250 mL) 10% or 18% cream
2 Tbsp (30 mL) freshly squeezed lemon juice

Directions

1.	In a large skillet, melt half the butter over high heat. Sauté shrimp, 1 clove of garlic, and a pinch of salt and pepper for about 3 minutes or until pink and opaque; transfer to a bowl. Cover to keep warm.
2.	Return the skillet to medium heat and add the remaining butter. Sauté remaining garlic, onion, basil, salt and pepper for about 3 minutes or until softened. Add chopped greens and sauté for about 5 minutes or until just wilted and tender.
3.	Whisk cornstarch into cream and stir into pan; cook, stirring, for about 3 minutes until thickened. Top greens with prawns and sprinkle with lemon juice.