Mediterranean Shrimp

What a gorgeous dish this was to make!  I had the pleasure of teaching one of my clients how to make this dish a couple days ago.   The technique of layering flavors that results in a burst of taste in your mouth with each bite was the topic of this lesson.  Mediterranean dishes tend to have this flavor component and are typically filled with colorful fresh ingredients that are heart healthy and packed with vitamins.  Below is the recipe.  I hope you enjoy making this as much as we did.

A couple tips to note:  If you do not like shrimp you can certainly add cubed boneless chicken breasts instead.  If you don’t like kale you can use baby spinach.  The trick to pulling this dish off is to gather all of the ingredients first so they are all at hand when it comes time to do the layering.  The French Culinary term is: mis en place!  So go “gather up” your mis en place first and then fire away!!

2 tbsp extra virgin olive oil
2 lbs peeled and deveined raw jumbo shrimp
1 small onion diced small
1 stalk of celery diced small
2 tbsp finely chopped garlic
1 tsp crushed red pepper
2 tbsp tomato paste
1/2 cup dry white wine or dry sherry
1/2 cup water
1 15oz can diced tomatoes
1/4 cup coarsley chopped black olives
1/4 cup coarsely chopped green olives
1/2 cup chicken stock
1 tbsp capers
1 tbsp fresh chopped parsley
4 cups fresh kale – stems and rib removed and coarsely chopped
fresh lemon

 

1. In a large deep skillet or cast iron dutch oven, heat the oil over medium high heat.  Season the shrimp lightly with salt and pepper and add to the skillet and cook.  Let the shrimp cook for 1-2 minutes on first side so they have light brown color.  Flip and brown the other side for 1-2 minutes until light brown in color.  Do not overcook!  Remove from pan and place on a dish off to the side.
2. Add onion, celery, garlic and crushed red pepper to the pan and stir for about 5 minutes until the onion begins to soften and turns translucent.
3. Add the tomato paste and stir until combined.
4. Add the wine while the pan is hot and let the alcohol evaporate while stirring.  Add water.
5. Add the can of tomatoes, oilives, chicken stock, parsley and capers.  Stir to combine.  At this point it will start to thicken.
6. Add the kale to the dish and stir until it starts to cook down.  It may seem like alot but it will cook down the more you stir.
7. Add the shrimp and season with salt and pepper.  Stir and let cook for another 5 minutes until shrimp is cooked through.  Do not over cook shrimp.
8. Serve with a wedge of fresh lemon.