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

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

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

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

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

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

Ingredients