Shrimp Scampi with Kale and Sun-Dried Tomatoes

It’s tough to match the mouth watering flavors of butter, garlic and shrimp, but this dish brings the zing from sundried tomatoes and heartiness of kale to round out the classic favorite!

All about that base. I love a good cauliflower rice for many reasons. First, I feel like that it’s a bit healthier. Despite being drowned in butter, it still is a vegetable of sorts, right?! Second and more importantly, it has such a neutral flavor that it picks up whatever you add to it, making it the perfect complement for many genres of cuisine. In this particular recipe, you could run a few different ways with it. For the recipe below, I kept it as a fairly basic butter and salt version. But a favorite of mine is making more of a risotto style, where I reduce down stock and heavy cream slowly, and possibly add some garlic and parmesan cheese. With the buttery shrimp, don’t compete too much with flavors, but be creative!

Sunshine, my only sunshine! Now that that song is officially stuck in our heads…a real star player here, in my opinion, is the sundried tomato. While a fresh tomato has a light and refreshing taste, the sundried version has an almost sweet and tangy taste to it, which, when mixed with garlic and butter, opens up to give a flavor that’s rich in taste but surprisingly light. The kale surrenders its strong body and wilts into the flavors of the sauce, and together these soak up the garlic and butter that so iconic of the classic and delicious scampi we all love!

How have you transformed your classic favorites? I’d love to hear variations or suggestions!

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Shrimp Scampi with Kale and Sun-Dried Tomatoes

Hannah

A lighter version of a delicious favorite, this scampi brings together the decadent flavors of garlic and butter, with a hint of tang from the tomatoes for a great pairing!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine French, Italian, Mediterranean

Servings 2

Equipment

• 2 Skillets
• Kitchen knife

Ingredients

  

• 8-10 large Shrimp, uncooked
• 4 cloves Garlic
• 1/4 cup Olive OIl
• 3 tbsp Butter
• 3 handfuls Kale, stems removed
• 1/4 cup Sundried Tomatoes
• 1/2 cup Stock
• 1 tsp Italian Seasoning
• 1/2 tsp Crushed Red Pepper Flakes (optional)
• 2 cups Cauliflower Rice
• Salt and Pepper

Instructions

 

• In a heated non-stick skillet, add shrimp and sprinkle with salt and pepper. Cook until a slight sear has formed, flipping halfway through. Remove from pan and set aside.
• While pan is still warmed, deglaze with a tbsp of butter. When the butter has melted add a tbsp of olive oil, and when hot, toss in your minced garlic. Coat well but don't overcook. Add about half of your stock.
• When stock has warmed, fold in the chopped kale and sundried tomatoes, seasoning with Italian season, red pepper if using, salt and pepper. Cook until kale is wilted, adding more stock if needed.
• As kale cooks down, continue to add bits of butter and olive oil, turning heat to low, reducing until a nice consistency forms that is more sauce like vs watery. Return shrimp to pan and place lid on to cook through.
• While this is simmering, in another skillet, add cauliflower rice and sauté until tender. Add a bit of stock to reduce down to help tenderize. As the rice becomes the desired consistency, add in a tbsp of butter and season with salt and pepper.

  Variation: for a creamier dish, adding some heavy cream and/or parmesan to the cauliflower rice makes more of a 'risotto' type base, which is a great addition to the buttery scampi!
• Plate cauliflower rice with a generous portion of the shrimp and sauce and enjoy!

Keyword Cauliflower Rice, Healthy, Kale, Keto, Shrimp