This healthy protein-packed shrimp dinner starts with an towering mound of kale that wilts while it roasts. Grapeseed oil is a great neutral alternative to flavor-packed olive oil, which could compete with the flavor of the sweet and spicy curry shrimp
2 bunches kale, stemmed and leaves torn into rough-size pieces (about 10 packed cups)
2 cloves garlic, thinly sliced
1 orange bell pepper, cut into 1-inch chunks
4 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper
1 1/4 pounds peeled and deveined medium shrimp, tails removed
2 teaspoons red curry paste
1 lime, cut in half, plus lime wedges, for serving
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 tablespoons unsalted roasted cashews, chopped
Cooked basmati or brown rice, for serving
- Preheat the oven to 350 degrees F. Rinse the kale and shake off some of the water. Toss together the kale, garlic, peppers, 3 tablespoons of the oil, a large pinch of salt and a few grinds of pepper in a large bowl. Pile the mixture onto a rimmed baking sheet. Roast, covered with a sheet of parchment paper, until the kale is wilted and tender and the peppers are soft, about 35 minutes.
- Meanwhile, coat the shrimp with the curry paste, the juice of 1 lime half and the remaining 1 tablespoon oil.
- When the kale mixture is ready, remove the parchment from the top and toss it with a spatula. Top with an even layer of shrimp and roast until the shrimp are firm and cooked through, 10 to 12 minutes.
- Scatter the basil, cilantro, mint and cashews over top and squeeze with the remaining lime half. Season with salt and pepper. Serve with rice and lime wedges.
SOURCE: Food Network