Shrimp Scampi with Kale and Sun-Dried Tomatoes
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!
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!