FROM 30/10'S KITCHEN...

Shrimp

Another Delicious 30/10 Recipe

with Mushrooms, Tomato and Kale

RECIPE SUMMARY

 

Shrimp with Mushrooms, Tomato and Kale

Makes 2 Servings: Each serving counts towards 2 cups Vegetables (¼ cup restricted vegetables), 1 tablespoon Oil, 1 serving protein

 

INGREDIENTS

 2 tablespoon Olive Oil
 ½ cup Cremini Mushrooms, sliced
 Sea Salt, to taste
 Black Pepper, to taste
 2 cloves Garlic, minced
 ½ cup Tomatoes, fine dice
 1 cup Kale, stemmed and roughly chopped
 2 personal servings Shrimp, deshelled and deveined
 2 cups Cauliflower Rice, cooked

 

DIRECTIONS

1

Heat a large sauté pan over medium high heat and add the olive oil.

2

Add the mushrooms to the pan and season with salt and pepper. Cook until softened, about 5 minutes; stirring occasionally.

3

Add the garlic and tomatoes to the pan and cook for another 2 minutes.

4

Stir in the kale, shrimp and ¼ cup of water, cover, and cook until the kale is wilted, an additional 2 minutes. Set aside.

5

Divide the cooked cauliflower rice into two bowls, and top with the shrimp and vegetables.

 

Ingredients

 2 tablespoon Olive Oil
 ½ cup Cremini Mushrooms, sliced
 Sea Salt, to taste
 Black Pepper, to taste
 2 cloves Garlic, minced
 ½ cup Tomatoes, fine dice
 1 cup Kale, stemmed and roughly chopped
 2 personal servings Shrimp, deshelled and deveined
 2 cups Cauliflower Rice, cooked

Directions

1

Heat a large sauté pan over medium high heat and add the olive oil.

2

Add the mushrooms to the pan and season with salt and pepper. Cook until softened, about 5 minutes; stirring occasionally.

3

Add the garlic and tomatoes to the pan and cook for another 2 minutes.

4

Stir in the kale, shrimp and ¼ cup of water, cover, and cook until the kale is wilted, an additional 2 minutes. Set aside.

5

Divide the cooked cauliflower rice into two bowls, and top with the shrimp and vegetables.

Shrimp

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