Shrimp and Spring Greens Sauté over Brown Rice
DIRECTIONS
1. CHOP: 10 – 12 large raw shrimp, deveined and tails removed
2 cloves garlic
½ yellow or white onion
2. ADD: 1 Cup water and above ingredients- salt and pepper to taste-
SAUTE: in heavy large skillet over medium heat, until shrimp are cooked
and color changes to pink – about 2 to 3 minutes.
REMOVE: shrimp from pan and set aside
3. ADD: 1 Tbsp. sesamie tahini
1 Tbsp. coconut paste
1 Tsp. chili paste
SIMMER: to blend flavors – about 1 minute
4. ADD: 1 Cup chopped broccoli
½ bunch chopped swiss chard – tough bottom stems
removed
½ bunch chopped kale – tough bottom stems removed
½ head green cabbage
SAUTE: 5 minutes
ADD: 2 chopped yellow squash and cook another 2 minutes
RETURN: shrimp to pan – cook 1 additional minute to blend
flavors –
SERVE: over brown rice
WITH: chopped fresh tomato and cilantro (optional)
