Spicy Shrimp with Baked Kale
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 28 G., saturated fats 3 G., proteins 24 G., carbohydrates 38 G., fiber 13 G., cholesterol 112 mg, sodium 774 mg, sugar 17 G.
Calories 470, total fat 28 G., saturated fats 3 G., proteins 24 G., carbohydrates 38 G., fiber 13 G., cholesterol 112 mg, sodium 774 mg, sugar 17 G.
Before baking, large shrimp are tossed with spicy harissa paste (choose a milder version) to impart a piquant flavor that complements the vegetable garnish in a citrus dressing. The red kale for the salad is also baked in the oven to soften the leaves. Combine them with endive, blood orange slices, almonds, and pomegranate seeds. The result is a luxurious dish that will delight not only with its combination of flavors and textures but also with its vibrant, festive color.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large bunches red kale, stems trimmed, leaves coarsely chopped
- 5 tablespoons extra-virgin olive oil
- 450 g large shrimp, peeled and deveined
- Half a red onion, thinly sliced
- 1/4 cup mild harissa
- 1/3 cup toasted salted almonds, chopped
- 1/3 tbsp. pomegranate seeds
- 3 heads red endive, cut into 2cm pieces.
- 3 blood oranges, peeled and sliced into rounds
- 2 tablespoons freshly squeezed lemon juice
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Recipes with similar ingredients: kale, shrimps, red onion, harissa sauce, almond, pomegranate, endive salad, Oranges, lemon juice
Cooking the dish according to the recipe:
- Preheat oven to 450°F (245°C). On a rimmed baking sheet, toss the kale with 3 tablespoons of olive oil. Add 1/3 cup of water; season with salt and pepper. Roast the kale, stirring halfway through, until tender and lightly charred, about 20 minutes. Transfer to a large bowl.
- Meanwhile, on another rimmed baking sheet, toss the shrimp and red onion with the harissa and the remaining 2 tablespoons olive oil; season with salt and pepper. Bake until the shrimp are cooked through, 10 minutes. Transfer the shrimp to a medium bowl, discarding the onion and any juices into the bowl with the cabbage.
- Add the almonds, pomegranate seeds, endive, oranges, and lemon juice to the bowl with the cabbage and toss; season with salt and pepper to taste. Divide the salad among plates and top with the shrimp.
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