Serves: 5
Serving size: 1 fillet
Calories per serving: 230
Shrimp and kale work well together. The colors and textures make an interesting contrast. This recipe ties those contrasts together with a Creamy Roasted Shallot Vinaigrette. This salad is a perfect light lunch or dinner. Once you taste the creamy dressing, I’m sure you will be tossing many other salads with it.
1 bunch kale, rinsed and patted dry
About ⅓ cup chicken stock
1 pound extra-jumbo (16–20 count) shrimp, peeled and deveined
¼ cup dried unsweetened cranberries
2 tablespoons raw unsalted sunflower seeds, toasted
1 tablespoon lemon zest
3 grinds black pepper
1 garlic clove, pressed
1 shallot
2 tablespoons olive oil
½ cup plain nonfat Greek yogurt
Zest and juice of 1 lemon
1½ teaspoons rice vinegar
1 tablespoon honey
Make the salad: Roll up the kale leaves and cut them crosswise into thin strips. This is called chiffonade.
In a medium saucepan, heat ½ inch of chicken stock over medium-low heat. Add the shrimp and cook for 3 minutes if peeled or 4 minutes if in the shell, or until the flesh is opaque. Drain and set aside. Combine the kale chiffonade, shrimp, cranberries, sunflower seeds, lemon zest, and pepper in a medium bowl.
Make the dressing: In a medium skillet, combine the garlic, shallot, and olive oil. Cook over medium heat, stirring, for 4 minutes.
Transfer the shallot mixture to a blender and add the yogurt, lemon zest, lemon juice, vinegar, and honey. Blend until smooth and creamy.
Pour the dressing over the salad and mix until fully coated. Do not overdress the salad.