Description
Shrimp and Rainbow Chard are sautéed in one skillet with chiles, ginger, and lime for a quick, healthy, and delicious meal.
Ingredients
- 2 pounds Large Shrimp, Peeled And Deveined
- 3 Tablespoons Olive Oil, Divided
- 1 Mild Chile, Seeded And Diced
- 1 Hungarian Wax Chile (or Any Other Hot Chile), Seeded And Diced
- 2 Shallots, Chopped
- 5 cloves Garlic, Minced
- 2 teaspoons Grated Fresh Ginger
- 1 Tablespoon Brown Sugar Or Honey
- Salt And Pepper
- 2 bunches Rainbow Chard, Rinsed And Chopped (stems And Greens Separated)
- 1 Tablespoon Rice Wine Vinegar
- 2 Limes, Juiced
Preparation
Season shrimp with salt. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp and saute 2 minutes on each side. Transfer shrimp to a plate and set aside.
Add remaining 2 tablespoons olive oil to the skillet. Add chiles and shallot and saute until slightly browned, about 3 minutes. Add garlic and ginger and cook 1 minute. Stir in sugar or honey, salt and pepper. Add chard stems and saute until they begin to soften, about 2 minutes.
Add greens to the skillet along with 2 tablespoons water. Cover pan until greens wilt, about 3 minutes. Remove lid and allow excess water to cook off.
Add the shrimp with liquid accumulated on the plate and cook until shrimp are heated through. Add vinegar and lime juice. Gently toss.
Serve hot alone or over rice.
