Shrimp With Kale, Garlic and Smoked Paprika
Ingredients
- 1/4 cup olive oil
- 3 large cloves garlic, thinly sliced
- 4 cups (about 4 ounces) packed, coarsely chopped curly kale leaves (from about 1/2 bunch)
- 1 1/4 pounds large tail-on shrimp (about 30 per pound), peeled, deveined, rinsed and patted dry
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon table or fine sea salt, plus more to taste
- Pinch cayenne pepper, plus more to taste
Directions
- 1
1 In a large, deep nonstick skillet over medium-high heat, combine the oil and garlic and heat just until the oil begins to sizzle (see NOTE)
- 2
2 Reduce the heat to medium-low and cook, stirring frequently, until the garlic is just golden, about 5 minutes
- 3
3 Watch closely, so the garlic does not burn
- 4
4 Using a slotted spoon, transfer the garlic to a small dish, leaving the oil in the skillet
- 5
5 Increase the heat to medium-high, add the kale and cook, stirring, until just wilted, about 2 minutes
- 6
6 Add the shrimp, paprika, salt and cayenne and cook, stirring frequently, until the shrimp turns pink and is just cooked through, about 3 minutes
- 7
7 Remove from the heat, return the garlic to the skillet and stir to combine
- 8
8 Taste, and season with additional salt and/or cayenne, if desired
- 9
9 Divide among plates and serve right away
- 10
10 NOTE: If you don't have a large nonstick skillet, a regular skillet will work as well, but you might need to add a splash of water while wilting down the kale, if the pan seems dry