Shrimp With Kale And White Beans Baked In Parchment Recipes

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SPAGHETTI WITH SHRIMP, KALE AND TOMATOES



Spaghetti With Shrimp, Kale and Tomatoes image

I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking, just so they will heat through and soften a little more. I sear the shrimp and make the tomato sauce in the same pan. You can toss shrimp in the tomato sauce or just top each serving with them, which is the way to go if there are vegetarians at the table.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 12

1 medium-size bunch black kale, stemmed and washed well in 2 changes water
Salt to taste
2 tablespoons extra virgin olive oil
12 medium shrimp, peeled and deveined
Freshly ground pepper to taste
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes (to taste)
1-14 1/2-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1/2 to 1 teaspoon oregano or thyme (to taste)
3/4 pound spaghetti
Crumbled feta or freshly grated Parmesan for serving (optional)

Steps:

  • Fill a large pasta pot with water and bring to a boil. Add salt to taste and the kale. Boil 2 to 3 minutes, until tender, then using a Chinese skimmer, a strainer or a slotted spoon, transfer to a bowl of cold water (do not drain water in the pot; you'll use it for the pasta). Drain kale and a handful at a time, squeeze out excess water. Chop medium fine and set aside.
  • (You can do this step while you are waiting for the water to come to a boil for the kale). Season shrimp with salt and pepper to taste. Heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. Do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. Remove to a plate.
  • Turn heat down to medium and add garlic and hot pepper flakes. Cook, stirring, until fragrant, 10 to 20 seconds (the pan will be quite hot), and stir in tomatoes with liquid, sugar, salt and oregano or thyme. Turn heat up to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Stir in kale and simmer for another 3 to 5 minutes. Stir in shrimp or keep separate, remove from the heat and keep warm. If sauce seems dry you can add some cooking water from the pasta.
  • Bring water in pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. Add water from the pasta only if you think the mixture seems dry. Serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. Pass crumbled feta or grated Parmesan at the table for sprinkling.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 9 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 506 milligrams, Sugar 5 grams, TransFat 0 grams

TUSCAN SHRIMP WITH WHITE BEANS



Tuscan Shrimp with White Beans image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Steps:

  • Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
  • Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
  • Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

SHRIMP, WHITE BEAN AND KALE STEW



Shrimp, White Bean and Kale Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, plus more for topping
2 links fully cooked Spanish-style chorizo (about 6 ounces total), halved lengthwise and cut into 1/2-inch-thick half-moons
1 onion, chopped
3 cloves garlic, minced
1 small bunch curly kale (about 1 pound), trimmed and chopped
Kosher salt and freshly ground pepper
1 15-ounce can white beans, undrained
1 cup low-sodium chicken broth
2 fresh bay leaves
1/2 baguette or 1 demi baguette, halved lengthwise and cut into pieces
12 ounces peeled and deveined medium shrimp

Steps:

  • Heat the olive oil in a dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are browned, 3 to 5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the kale, season with salt and pepper and cook until wilted, about 3 minutes. Stir in the white beans, chicken broth, 1 cup water and a pinch of salt. Add the bay leaves. Bring to a boil, then reduce to a simmer; cover and cook until the kale is tender, about 5 minutes.
  • Meanwhile, preheat the broiler. Put the baguette pieces cut-side up on a baking sheet and broil until toasted, 2 to 3 minutes.
  • Season the shrimp with salt and pepper. Add to the simmering stew, cover and cook until opaque, about 3 minutes. Season the stew with salt, if needed. Discard the bay leaves, then divide the stew among bowls. Drizzle with more olive oil and serve with the bread.

Nutrition Facts : Calories 680, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 145 milligrams, Sodium 1668 milligrams, Carbohydrate 57 grams, Fiber 9 grams, Protein 39 grams, Sugar 6 grams

FOIL-PACKET SEAFOOD WITH BEANS AND KALE



Foil-Packet Seafood with Beans and Kale image

Make a resolution to eat more fish: This no-mess grilled foil packet is a great start!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 15-ounce can cherry tomatoes
1 15-ounce can cannellini beans, drained and rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup dry white wine
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 bunch Tuscan kale, leaves chopped (about 4 packed cups)
4 skinless center-cut halibut fillets (about 4 ounces each)
1 pound mussels, scrubbed and debearded
1/2 loaf ciabatta or baguette, halved lengthwise and crosswise
2 tablespoons chopped fresh parsley

Steps:

  • Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the tomatoes, beans, olive oil, wine, garlic, red pepper flakes, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir well.
  • Drizzle the foil with olive oil. Evenly mound the kale in the center of each sheet. Season the halibut with salt and pepper and place on top of the kale. Add the mussels to the sheets, then spoon the tomato mixture on top. Bring the two short ends of the foil together and fold twice; fold in the sides to seal.
  • Grill the foil packets until the fish is cooked through and the mussels open, about 10 minutes. Carefully remove to a baking sheet. Grill the bread until lightly charred, 1 to 2 minutes per side. Drizzle the cut sides with olive oil and season with salt. Carefully open the foil packets; discard any unopened mussels. Sprinkle with the parsley and serve with the bread.

SHRIMP WITH KALE AND WHITE BEANS BAKED IN PARCHMENT



Shrimp with Kale and White Beans Baked in Parchment image

This brown-paper package is anything but plain. Make a bunch; each is a complete light meal for one,including cannellini beans and shellfish (good sources of protein), carrot and greens (full of beta carotene), plus a splash of stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 12

1 carrot, peeled and cut into 1/4-inch-thick rounds (cut into half-moons, if large)
1 celery stalk, thinly sliced (about 3/4 cup)
1/2 medium red onion, finely chopped (about 1/2 cup)
1 can (15 ounces) white beans, such as cannellini or navy, drained and rinsed
3/4 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon coarse salt
Freshly ground pepper
1 small bunch kale (about 12 ounces), stems and center ribs discarded, leaves thinly sliced crosswise
18 medium shrimp (about 8 ounces), peeled and deveined
3/4 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Cut six pieces of parchment paper to measure 12 by 13 inches each. Stir together carrot, celery, onion, beans, rosemary, lemon juice, oil, and salt in a large bowl; season with pepper. Add kale and shrimp; toss well.
  • Lay parchment rectangles on a work surface. Divide shrimp mixture evenly among them, mounding in center of each. Working with one piece at a time, gather paper around filling to form a bundle; loosely tie with kitchen twine (18-inch piece), leaving a small opening. Pour 2 tablespoons stock into opening of each bundle; tie twine in a bow tightly to seal.
  • Transfer bundles to a rimmed baking sheet. Bake 20 minutes; shrimp should be cooked through. Transfer packets to bowls. Serve immediately, opening packets at the table.

HEALTHY SHEET PAN SHRIMP AND GREENS



Healthy Sheet Pan Shrimp and Greens image

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.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 280, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 180 milligrams, Sodium 160 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 22 grams, Sugar 2 grams

SPICY GARLIC THAI SHRIMP AND SAUTEED KALE



Spicy Garlic Thai Shrimp and Sauteed Kale image

Make and share this Spicy Garlic Thai Shrimp and Sauteed Kale recipe from Food.com.

Provided by Tiffany D.

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons chili-garlic sauce
1 tablespoon minced garlic
1 tablespoon dark brown sugar
1 tablespoon fresh lime juice
3 teaspoons fish sauce
1 lb large shrimp, peeled and deveined
5 cups fresh kale (seems like a lot but it cooks down!)
3 tablespoons oil
fresh cracked pepper

Steps:

  • 1. In a medium size bowl add Garlic Chili Pepper Sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
  • 2. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot.
  • 3. Add 2 tablespoons of oil to a hot wok or skillet and drop in the chopped kale. Sauté for 3 to 4 minutes.
  • 4. Place kale on a serving dish and pour shrimp on top! ENJOY!

Nutrition Facts : Calories 231.5, Fat 11.9, SaturatedFat 1.5, Cholesterol 143.2, Sodium 1033.8, Carbohydrate 14, Fiber 1.7, Sugar 3.6, Protein 18.6

GREEK-STYLE SHRIMP PASTA WITH KALE



Greek-Style Shrimp Pasta with Kale image

This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.

Provided by Anna Stockwell

Categories     Healthy     Quick and Healthy     Pasta     Shrimp     Garlic     White Wine     Tomato     Kale     Feta     Dinner     Winter

Yield 4 servings

Number Of Ingredients 11

1 (28-ounce) can diced tomatoes
2 tablespoons extra-virgin olive oil, plus more for drizzling
6 garlic cloves, thinly sliced
1/2 cup dry white wine
2 teaspoons chopped oregano
1 teaspoon crushed red pepper flakes
1 1/2 tsp. kosher salt, plus more
8 ounces medium shell pasta
1 large bunch of curly kale, stems removed, torn into bite-sized pieces (about 10 cups)
1 1/2 pounds large shrimp, peeled, deveined
2 1/2 ounces crumbled feta (about 1/2 cup)

Steps:

  • Pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
  • Heat 2 Tbsp. oil in a large Dutch oven or other large heavy pot over high. Add drained tomatoes and garlic and cook, stirring occasionally, until they begin to caramelize, about 12 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Add collected tomato juices, oregano, red pepper, and 1 1/2 tsp. salt and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
  • Working in batches, add kale to tomato sauce, stirring after each addition, until all kale is wilted. Using a spider or slotted spoon, transfer pasta to pot with sauce. Add shrimp, cover, and cook, stirring occasionally and adding pasta cooking liquid if needed to loosen sauce, until pasta is al dente, shrimp are cooked through, and everything is nicely coated in sauce, about 3 minutes.
  • Divide pasta among bowls. Top with feta and drizzle with oil.

SHRIMP WITH KALE AND WHITE BEANS BAKED IN PARCHMENT



Shrimp with Kale and White Beans Baked in Parchment image

This recipe, without the shrimp (and with vegetable stock), makes a nice vegetarian main dish; serve it with grated Parmesan cheese.

Yield serves 6

Number Of Ingredients 12

1 carrot, peeled and cut into 1/4-inch-thick rounds (cut into half-moons, if large)
1 celery stalk, thinly sliced (about 3/4 cup)
1/2 medium red onion, finely chopped (about 1/2 cup)
1 can (15 ounces) white beans, such as cannellini or navy, drained and rinsed
3/4 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon coarse salt
Freshly ground pepper
1 small bunch kale (about 12 ounces), stems and center ribs discarded, leaves thinly sliced crosswise
18 medium shrimp (about 8 ounces), peeled and deveined
3/4 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Preheat the oven to 400°F. Cut 6 pieces of parchment paper to measure 12 × 13 inches each. Stir together the carrots, celery, onion, beans, rosemary, lemon juice, oil, and salt in a large bowl; season with pepper. Add the kale and shrimp; toss well.
  • Lay the parchment rectangles on a work surface. Divide the shrimp mixture evenly among them, mounding in the center of each. Working with one piece at a time, gather the paper around the filling to form a bundle; loosely tie with kitchen twine (18-inch piece), leaving a small opening. Pour 2 tablespoons stock into the opening of each bundle; tie the twine in a bow tightly to seal.
  • Transfer the bundles to a rimmed baking sheet. Bake 20 minutes; shrimp should be cooked through. Transfer the packets to bowls. Serve immediately, opening the packets at the table.

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