This shrimp skillet is a quick weeknight meal for the changing season that’s packed with both veggies and flavor. It’s low in carbs, too, if you’re into that sort of thing. 🙂
Note: I originally published this recipe and text on Serious Eats in March of 2011. I’ve tweaked the recipe and updated the photos here.
These adolescent days of early spring are awkward for vegetable lovers. The mailbox is full of magazines bursting with peas, asparagus and even strawberries. The air is flush with anticipation. Bellies are all a-rumble. But for many of us, twiddling our thumbs and leaning awkwardly with our friends against the walls of the middle-school gymnasium during the slow dances, the fertile days of real-life spring are still months away.
What to eat during this ungainly season? Doritos with French onion dip? Pepperoni pizza? Munchkin donuts? Oh wait, this isn’t a real eighth grade dance. All we need to do is stick with earthy, savory winter produce like kale and shiitakes for a little while longer while nature continues to work its magic. In the grand scheme of adolescence, it’s hardly traumatizing at all.
Talk to you soon.
Shrimp with Kale and Shiitakes Recipe
This quick dinner is a last hurrah for our favorite winter vegetables. It's packed with both nutrients and flavor to tide you over until real life begins to approximate the verdant spring beauty portrayed in the glossies.
- 1 1/2 pounds shrimp, peeled and cleaned
- 2 tablespoons butter
- 1 onion, thinly sliced
- 1 pound shiitake mushrooms, stemmed and thinly sliced
- 6 cloves garlic, chopped
- 2 small bunches Lacinato kale, stemmed and chopped into bite-sized pieces
- 2 tablespoons soy sauce
- 1/2 cup dry white wine
- 1/4 cup heavy cream
Melt 1 tablespoon of the butter over medium-high heat in a 12-inch nonstick frying pan. Add the shrimp and cook, turning once, until just opaque. Remove to a plate.
Melt the remaining tablespoon butter in the same pan over medium-high heat. Add 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 5 minutes. Add the soy sauce, wine, and cream, and cook until sauce has thickened slightly, 2 to 3 minutes. Return shrimp to pan along with any accumulated juices and continue cooking for a minute or so to rewarm. Serve immediately.