Coconutty Greens with Shrimp + Quinoa
- Dairy Free
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 1 cup Quinoa
- 11⁄2 cups Water
- 11⁄2 teaspoons Kosher Salt (divided)
- 1 bunch Green Chard (any color ok, or kale, collards, or spinach)
- 1 Shallot
- 2 cloves Garlic
- 3 Tablespoons Unsalted Butter (divided)
- 1 Tablespoon Extra Virgin Olive Oil (divided)
- 1 15-ounce can Coconut Milk
- 1 Lemon (zest and juice)
- 1 pound Shrimp (or more, peeled and deveined, look for medium-large, frozen shrimp are easy to find and convenient)
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1⁄2 teaspoon Cayenne Pepper (optional, to taste)
- 1 teaspoon Dried Oregano
- 1⁄2 teaspoon Black Pepper
1. DEFROST SHRIMP
If you haven’t done this overnight in the fridge, you can run them under cool water in a colander for about 20 minutes - stirring and occasionally knocking off any ice.
Bring quinoa and water to a boil in a medium saucepan with a lid. Add about ½ a teaspoon of salt. Once boiling, turn down to low and partially cover. Simmer for about 15 minutes, stirring once, and when the liquid is mostly gone, cover tightly and steam for 3 minutes. Then turn off the heat and let sit until ready to serve.
While quinoa gets started, separate the leaves from the thicker stalks in the bunch of greens. Tear the greens into small pieces and rinse well in a colander. Wash the stalks separately, then dice into small pieces.
4. SHALLOT + GARLIC
Small dice the shallot and mince the garlic.
In a large open sauté pan, melt ⅓ of the butter and ⅓ of the olive oil. Add the shallot, garlic, and stalks of the chard. Sauté for about 3 minutes.
Add the leaves of the chard – it’s ok if some water is still clinging to it - and cook until wilted enough to comfortably fit in the pan.
Add the can of coconut milk and about a ½ teaspoon of salt. Turn to coat and bring to a simmer. Maintain over low heat for about 5 - 6 minutes.
Mix together the garlic powder, paprika, cayenne, oregano, and black pepper. Add a ½ teaspoon of salt.
7. PREP SHRIMP
Make sure the shrimp are fully defrosted. Pat dry with paper towels or a linen towel. Coat well with the spice blend on both sides.
8. COOK SHRIMP
Heat a large cast iron skillet, or grill pan, or other heavy pan over medium high. Melt ⅓ of the butter and ⅓ of the oil. Once the butter stops sizzling, add the shrimp in one layer. Cook on the first side for about 3 - 4 minutes or until the pink shows on the side and the underside is golden brown. Flip all shrimp. Cook on the other side for 3 - 4 more minutes.
If you have to do 2 batches, simply remove shrimp to a plate and repeat.
Finish quinoa with the final ⅓ of the butter and the oil. Stir to combine. Zest in the lemon, then add it’s juice. Stir.
Serve the quinoa, topped with shrimp and greens on the side, with lots of coconut sauce.