Pan Seared Shrimp with Lemon-Garlic Braised Greens (Horta)
To make this healthy shrimp recipe, start by cooking the greens first, which will take a little longer to cook than the shrimp, which needs only a few minutes to cook.
Servings: 4 people
Ingredients
For the Pan Seared Shrimp
- 1 1/2 pounds jumbo shrimp (21 to 25 per pound), thawed, peeled, and deveined
- extra virgin olive oil
- 4 garlic cloves, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 lemon, zested
For the Braised Greens
- 1 pound mixed cooking greens (Swiss chard, kale, dandelion, and/or spinach)
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, sliced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- Crushed red pepper flakes (optional)
- 1 1/2 cups warm water
- 1 lemon, juiced
To Serve
- 1/4 cup chopped fresh parsley
- Lemon wedges
Instructions
- Marinate the shrimp: Pat the shrimp dry with a paper towel. Then in a medium bowl, combine about 1/4 cup extra virgin olive oil, garlic, red pepper flakes, sea salt, freshly ground pepper, and lemon zest. Whisk together then add the shrimp and toss to coat. Cover and set aside at room temperature while you make the greens.
- Prep the greens: Wash the greens thoroughly, drain them, and remove the tough stems. If the stems are tender, cut them into pieces and then roughly chop the leaves.
- Cook the greens: Place a large, deep skillet or Dutch oven over medium-high heat, and add enough olive oil to coat the bottom, about 1/4 cup. When the oil begins to shimmer, add the sliced garlic and cook for about 30 seconds, just until fragrant. Next, add half the mixed greens and cook for two minutes, stirring frequently. When the greens begin to wilt, add the remaining greens and cook for 3 minutes more, stirring frequently.
- Season and simmer: Season the greens with salt, pepper, and, if you like, a pinch of crushed red pepper. Add the water and bring to a boil, then reduce the heat to a simmer. Partially cover the pan with a lid, and simmer the greens for about 10 minutes, until just tender and the water has evaporated. The cooking time will depend on the variety of greens. Turn off the heat and stir in the lemon juice. Taste and adjust the seasoning if needed. Cover to keep warm while you cook the shrimp.
- Cook the shrimp: In a large skillet set over medium-high heat, and add just enough olive oil to coat the bottom, about 2 tablespoons. Once the oil begins to shimmer add the shrimp and all of the marinade. Cook for 2 to 3 minutes on each side, turning the shrimp only once halfway through, and shaking the pan every now and then to make sure that the garlic does not burn. The shrimp is cooked through when it’s pink and curled into a C-shape. This only takes a few moments.
- Serve: Spread the wilted greens onto a warmed platter, top with the cooked shrimp and any sauce from the pan. Sprinkle with chopped parsley. Serve with lemon wedges.
Notes
Nutrition
Calories: 297.9kcal | Carbohydrates: 11.3g | Protein: 27.3g | Fat: 17g | Saturated Fat: 2.3g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 10.1g | Trans Fat: 0.01g | Cholesterol: 214.3mg | Sodium: 1612.6mg | Potassium: 669.2mg | Fiber: 5.7g | Sugar: 1.7g | Vitamin A: 11957IU | Vitamin C: 127.1mg | Calcium: 406.1mg | Iron: 2.7mg
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