Shrimp with Kale, Mushrooms and Tomato Sauce

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Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 89.7

Total Fat: 6.0 g
Cholesterol: 21.9 mg
Sodium: 98.4 mg
Total Carbs: 5.6 g
Dietary Fiber: 1.4 g
Protein: 4.7 g

View full nutritional breakdown of Shrimp with Kale, Mushrooms and Tomato Sauce calories by ingredient

Introduction

f you’re a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory sauté. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil. f you’re a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory sauté. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil.

Number of Servings: 5

Ingredients

2 tablespoons olive oil, divided

1/2 pound sliced button mushrooms

Salt and pepper to taste

8 oil-packed sun-dried tomatoes, drained and roughly chopped

2 cloves garlic, finely chopped

1 bunch kale (about 3/4 pound), stemmed and roughly chopped

1 pound shrimp

Directions

Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.

Serve with polenta (not included)

Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.

Number of Servings: 5

Recipe submitted by SparkPeople user JQNYJABS.