STAAHHPP with the kale. I know…I know…I’m sorry. It’s the kale phase forcing my mind to only think of kale-inclusive recipes. The kale phase is still going strong, people. It’s still going real strong. Can I tell you something that will clue you in on the craziness of my brain this week?
I went grocery shopping after work today before I picked up Boone and headed home. Well, as I was literally just writing about how my kale phase was going strong, I was about to say, “Ask the two bunches of kale that were just purchased from the grocery store an hour ago,” when I realized that the kale (along with the rest of my groceries) was still in my car.
I got home, took Boone inside, and then somehow completely forgot about the ten bags of groceries in my back seat. I mean…like…what. Hello, end-of-the-school-year-teacher-brain, nice to meet you! Hopefully the eggs that were sitting outside for a prettttyyyy decent amount of time are okay and don’t make me supa sick. If you don’t hear from me next week, you’ll know what happened…
Anyway, this recipe. The shrimp. The quinoa. The kale.
Everything is just so delicious together. Not to mention SO easy. Shrimp is so dang simple and faasst. I mentioned in this post how much I love shrimp but how I really don’t cook it very often. Why? Why do I do this? Shrimp is healthy, sooo yummy, and cooks in like two seconds.
And there are so many different things you can do with it, too. I need to get in the habit of cooking it more often and making delicious things like these lettuce wraps, this baked coconut shrimp, and THESE BOWLS!
Speaking of the bowls…?:
- The quinoa: cooked in chicken or veggie stock and then mixed with some delicious parmesan cheese. Quinoa is SO good for you, and it cooks very quickly. It’s not like brown rice that takes forty five minutes on your stove. Quinoa is done in under twenty. And when you stir in the parmesan cheese and just watch it melt together with the hot quinoa and become melty and perfect? Happy moments.
- The kale: easiest thing ever. Chopped and sautéed with garlic and olive oil for a few minutes. It really couldn’t get much simpler, and it is a fantastic way to add some extra flavor and healthy goodness to your bowls.
- THE SHRIMP: seasoned with flavor packed, perfectly spicy chili powder, garlic powder, and cayenne pepper, and seared to perfection. These shrimp could be a recipe on on their own. They are easy, healthy, and delicious – a winning trio!
So, like I said earlier, my brain is a little cray cray this week. Or (as my students and I have come to say) cray squared. See? We do math in English class. #crosscurricular. Anyway, next week is the last week of school, meaningggggggg….finals! You know what is SO MUCH FUN? Making finals. Oh wait…
Blaaahhhhhhhh. I’m being a big baby over nothing. It’s really not so bad once you just sit down and get ’em done. It’s this part when still haven’t fully gotten into the swing of making them that is less fun. Bright side: it’s the type of work that is actually pretty satisfying because you know you are making finnaalllssss, meaning the end of the year is approaching! I love, love, love my job and I looooooovvvee my students, but I am still quite excited for summer break.
Not to mention, many exciting things are happening in May. My brother, sister-in-law, and their daughter are moving here next week, and then Seth comes home not too long after that! Exciting times! The creation of finals is just my little blip that makes this week not as much fun. But, BUUTTT I have these shrimp bowls so Ima be good.
For you 21 Day Fix people, here are your container amounts:
- 1 green container (kale)
- 2 yellow containers (quinoa)
- 1 red container (shrimp)
- 1 blue container (parmesan)
- 2 teaspoons (olive oil)
*The spices, veggie stock (because we use such a small amount), and garlic are “free”*
Click here to see more 21 Day Fix recipes!
- 1 cup COOKED quinoa (about ½ cup dry quinoa to 1 cup veggie [or chicken] stock - this will leave you with a little more than 1 cup of cooked quinoa)
- 6 large white shrimp, peeled and deveined
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup kale, fibrous stems removed and leaves chopped into bite size pieces
- 1 clove garlic, minced
- ¼ cup grated parmesan cheese
- 2 teaspoons olive oil
- Cook your quinoa according to package instructions
- Meanwhile, mix your spices together in a small bowl and season both sides of your shrimp with the mixture
- Heat a skillet over medium high heat with 1 teaspoon olive oil
- Sear shrimp on both sides until browned and cooked through
- Remove shrimp and turn your skillet down to medium/medium low
- Add your remaining 1 teaspoon of olive oil and your minced garlic
- Let this cook just until you can smell the garlic and then add your kale. Season with salt and pepper
- Stir almost constantly and let the kale cook down for a few minutes - be careful to keep the heat low enough and stir often enough that the garlic doesn't burn
- Taste the kale and season with any extra salt that is needed
- To your cooked, still warm quinoa, stir in your parmesan cheese. Season to taste with salt and pepper
- To assemble, add your quinoa, shrimp, and garlic kale to a bowl and you are good to go!
This recipe is gluten free
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy shrimp recipes? Check these out: