Sauteed Kale with Shrimp

 Sauteed Kale with Shrimp

Sautéed Kale with Shrimp

1 ½ pounds of fresh kale, including stems and leaves coarsely chopped.

4 tablespoons of extra virgin olive oil (EVOO)

2 cloves of garlic, minced
2 tablespoons of Sofrito
1½ of tablespoon of crushed red peper

½ cup of diced sundried tomatoes

1 can of whole sweet corn

2 tablespoons of balsamic vinegar

1 1½ of of onion powder 

1 tablespoon of dry parsley

Heat EVOO (extra virgin olive oil) in a large sauce pan over medium to high heat. Add garlic, corn, sundried tomatoes and sofito. Next add in onion powder, dry parsley and crushed red pepers.  Add chicken stock and combine ingredients. Cover and cook for 5 minutes. Cook until liquid has evaporated. Add balsamic vinegar, salt and pepper to taste.

Sautéed Shrimp Recipe

1 pound of jumbo shrimp 

3 tablespoons of extra virgin olive oil (EVOO)

3 garlic cloves, minced

½ cup of sundried tomatoes

½ cup of chicken broth

½ cup of vegetable broth

1 tablespoon of house seasoning (dry parsley, black pepper, garlic powder)

Salt to taste optional

In a medium sauce pan heat EVOO over medium heat. Add minced garlic and sundried tomatoes. Sautee until the garlic and tomatoes are caramelized. Add chicken and vegetable broth and balsamic vinegar and combine and cook sauce for 5 minutes. In a bowl place clean shrimp and cover with house seasoning. Place shrimp in sauce and cook for 5 minutes or until shrimp is plump and tender. (Shrimp can take less than 5 minutes in a hot pan... be careful not to overcook shrimp)