“Sea” shrimp disappear!
Happy New Decade! Wow, can you believe it. Not only has the year flown by, but we’re in a new decade! I’m so excited for some reason. I think it’s because 2020 seemed so far off at one point and now, suddenly, it’s here. I wonder what 2020 will hold for us? When I think about where we were in 2010 to where we’ve come in 2020 it’s mind blowing. Here are some fun things that happened….
Netflix became a household staple, Uber made it safer to enjoy our evening’s out with cocktails, cell phones stopped having keypads and buttons, vlogging became an actual career (not remotely close for me yet), leggings became standard apparel, even outside of the gym (one of my personal favs), everyone looked great in pictures thanks to all those filters (not one of my favs), and so much more.
I’m not sure what 2020 will bring, but for me I’m ready to focus more time and attention to my blog and my love of cooking and wine. I’m finally realizing that life is short, so enjoy what you do to the fullest!
My first post of the year is going to be a simple midweek recipe, but it doesn’t feel like your run-of-the mill weekday dish. Plus, you can substitute whatever veggies you have on hand – bonus! Now without further ado, my first post of 2020.
Ingredients:
16 ounces Shrimp, unpeeled with tail (I like the unpeeled shrimp because the flavor and butter soaks in between the shell and shrimp, but it can be a tad messy. If you’re not into peeling the shrimp just substitute with pre-peeled instead)
One each of Red and Orange Bell Pepper chopped
10 ounce bag of Tuscan kale
6 ounces of sugar plum tomatoes
2-3 green onions chopped
1-3 tablespoons of fresh parsley
½ – 3/4 cup of Parmesan cheese and more to top
2 teaspoons of oregano
Salt and pepper to taste
Olive oil
Butter
1 cup Chicken broth or white wine
If you forgot to defrost your shrimp the day before (like I did) rinse under cold running water for about 5-10 minutes until thawed. Place a tablespoon of olive oil and a tab of butter ½ tablespoon or so, into pan over medium heat. Sauté shrimp for about 3 minutes, flip and continue sautéing until no longer translucent. Pull shrimp out of pan. Add a little more olive oil, 1-2 teaspoons, and sauté peppers and green onions for about 5 minutes, add salt, pepper and oregano and mix through. Add the Kale and tomatoes and sauté until Kale is wilted. Add chicken broth or wine and simmer until reduced in half. Add the shrimp back to the pan to heat through. Add ½ – ¾ cup of Parmesan cheese and stir until melted. Plate and top with fresh parsley, more cheese and you’re done! Yum!!
Wine to pair? 🍷
The wine you used to cook the shrimp in works. Since I did a mild broth sauce or wine sauce I’d go with a more mineral based wine, rather than a big buttery chardonnay. I do like Chardonnay with seafood, but with more substantial sauces, since this dish is delicate, I’d try a Chablis or a not-to- grassy Sauvignon Blanc.
Either way, try out this super easy and tasty meal to start off your 2020 cooking adventures. Cheers!
