Monday, July 24, 2017

Shrimp with Kale and Shiitakes


  • 2 tablespoons butter
  • 1 onion, thinly sliced
  • 1 pound shiitake mushrooms, stemmed and thinly sliced
  • 6 cloves garlic, chopped
  • 2 bunches Lacinato kale, stemmed and chopped into bite-sized pieces
  • 1 1/2 pounds shrimp, peeled and cleaned
  • 2 tablespoons soy sauce
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream (optional)


  • Melt the butter over medium-high heat in a wide frying pan. Add the onion and shiitakes and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the garlic and cook, stirring, for one minute.
  • Add the kale by the handful and cook, stirring occasionally, until wilted and almost tender, about 3 minutes. Push the vegetables to the sides of the pan to make room for the shrimp. Then add the shrimp and cook, stirring occasionally , until not quite opaque, about 3 minutes.
  • Add the soy sauce, wine, and cream if using, and cook until sauce has thickened slightly, 2 to 3 minutes. Serve immediately.

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