Recipe from Clean Eating Magazine.
1/2 tsp chile powder
1/2 tsp paprika
1/4 tsp sea salt
1/8 tsp each ground black pepper and cayenne pepper
1 lb large raw shrimp, peeled and deveined (tail off)
1 tbsp olive oil (divided)
3 medium shallots (thinly sliced)
2 lean deli-fresh turkey sausages (7 oz ) (casings removed)
1 bunch collard greens (about 1 lb ) (stems removed and leaves chopped)
In a small bowl, mix together chile powder, paprika, salt, black pepper and cayenne.
In a medium bowl (toss shrimp with 1 tsp spice mixture until coated.)
Heat 2 tsp oil in a large sauté pan or wok on medium-high. Add shallots and cook, stirring frequently, for 3 minutes, until softened.
Add shrimp and cook, stirring frequently, for 3 more minutes (until just turning pink. Transfer shallot-shrimp mixture to a bowl and return pan to heat.)
Heat remaining 1 tsp oil in pan. Add sausage and cook, breaking up meat with a wooden spoon, for about 3 minutes, until browned.
Stir remaining spice mixture and collard greens into pan. Cover and cook for 2 minutes. Remove lid, stir and cook for 2 more minutes.
Add shallot-shrimp mixture back to pan, stir and cook for 1 more minute (until heated through. Serve immediately.)
Mods: I added garlic and onions.
Verdict: I’m a southern girl, it needs more seasoning, but that might make it unclean! LOL
Makes: 6 cups
Hands-on time: 15 minutes
Total time: 15 minutes