I’m eating more fish and seafood as protein sources. That means you get more recipes for them. The nutrient density of this dish is dramatically increased by wilting the greens and the shrimp kicks up the protein. Enjoy!
Time: 15 minutes
2 thick slices bacon – cut into matchsticks
300g raw shrimp – peeled and deveined
1 clove garlic – finely chopped
200g assorted greens such as baby kale, chard or spinach
2 pinches kosher salt
5ml chili oil
Place a frying pan on medium-sized heat. Once hit, add the bacon, stirring occasionally until browned. Remove the bacon with a slotted spoon and set aside.
Turn the heat to high. Add the shrimp, garlic and one pinch of salt, stirring often until the shrimp is opaque. Remove and set aside with the bacon.
Add the greens and remaining salt. Stir occasionally until the greens are just wilted. Remove from heat.
Plate the greens topped with the shrimp and bacon, drizzled with the chili oil. Serve immediately.