Monday, January 5, 2015

Meal Prep: Lemon Garlic Shrimp & White Beans w/ Kale

Like I wrote about here, I'm trying to improve my cooking. So not only have I been trying to organize my caloric intake but I've been trying to find ways to expand my culinary skills.
Enter Buzzfeed and a recipe idea I stumbled over while reading an "article" on the site:

Here's What You Should Make For Dinner: Lemon Garlic Shrimp
Recipe by Melissa Harrison at Buzzfeed. Photos are mine from when I made it.
Serves 4
For the shrimp:
1 pound large shrimp, peeled and deveined, tails removed
2 tablespoons olive oil
2 garlic cloves, minced
1/2 lemon, juice and zest
1/2 teaspoon crushed red pepper flakes (optional)
Kosher salt and pepper to taste
For the white beans + kale:
2 cans cannellini beans, rinsed and drained
1 large bunch kale, leaves removed from stems and roughly chopped
3 tablespoons olive oil
2 garlic gloves, minced
1 onion, diced
Juice of half a lemon
Kosher salt and pepper to taste

1. Preheat the oven to 375° F. In a large bowl, combine olive oil, lemon juice, zest, minced garlic, chili flake, and salt and pepper. Add shrimp and toss until they’re evenly coated. Arrange shrimp in a single layer on a baking sheet and bake for 8 to 10 minutes, or until they’re cooked through. 

2. In a large pot or dutch oven, heat 3 tablespoons olive oil over medium heat. Add diced onion and sauté for 2 to 3 minutes. Add minced garlic and sauté for an additional 30 seconds — stirring frequently and being careful not to burn as garlic burns easily. Add the chopped kale, then toss on the lid for 2 to 3 minutes so the kale can start to wilt down. Remove lid, stir, add salt and pepper to taste, and sauté for another 3 to 4 minutes. Pour in the cannellini beans and cook for another minute or two, just until they’re warmed through. Squeeze in juice of 1/2 lemon.

3. Serve everything together — and enjoy!
And because I was making it for office lunches for the week, I separated it like this and put it on a bed of spinach each night before work for the ensuing day. Yum!
It was incredibly fresh and yummy. I definitely recommend.

For snacks I went with fresh veggies:
^Why are long, natural carrots so much more fun to eat than their small counterparts?
And homemade popcorn alongside a greek yogurt cup for breakfast:
(I also always have a banana & peanut butter for workout fuel).

Dinner this week was made easier by the slow cooker:
Threw chicken, tons of Mexican spices/sauces, onions, bell peppers & jalapeno in the crock pot, pulled it out four hours later and felt like a d*mn Chef (Bless you, Crock Pot).

Happy Eating!


Pat Hatt said...

That looks really healthy indeed, lots of great stuff for the body in there.

Jaime @ laviejaime said...

me too- i am not really the best cook. I got 3 new cookbooks for xmas so hoping to improve in 2015 (i may or may not say this every year lol)

Jax said...

I love my crock pot...but you need to do it right or every meal comes out like slop. Hahaha. That shrimp sounds delicious!!! How is it you even make food look stylish??? :)