Shrimp and Kale Salad

For this dish we used frozen cooked shrimp. If you have access to fresh shrimp then you can use that instead. For the frozen shrimp, you can either put it in a strainer and run it under cold water for immediate use or you can put it in the fridge and let it thaw out slowly overnight. As for the salad, you can substitute with a cheese you prefer instead and add or remove vegetables depending on preference.

  • frozen cooked shrimp
  • 1 tablespoon butter
  • (your favorite seafood seasonings)
  • kale
  • queso fresco
  • cucumbers, quartered
  • tomatoes, halved
  • croutons
  • Heat 1 tablespoon butter over medium heat
  • Add drained shrimp and cook 2 minutes
  • Drain most of the excess liquid and generously season shrimp
  • Turn heat off but still let pan rest on hot burner
  • To prepare the kale, break into pieces and remove stems
  • Stack kale and chop into smaller bite size pieces
  • Cut queso fresco into small pieces or use your favorite shredded cheese
  • Peel cucumber and quarter, then cut into slices
  • Cut cherry tomatoes into halves or chop if using bigger size
  • Add croutons
  • Add shrimp
  • You can enjoy this salad with just salt, pepper and oregano or you can add your favorite salad dressing

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