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GULF SHRIMP WITH STIR FRIED KALE AND ONIONS

Shrimp ingredients Shrimp

12 large, whole Gulf shrimp, Heat a cast iron skillet over medium heat and add the oil. Season the shrimp with salt and pepper.
bodies peeled, deveined Sear the shrimp in the skillet, carefully turning when they are halfway done. When the shrimp are
1 tbsp. olive oil almost completely cooked, add the garlic, parsley, and green onion, and stir in gently.

1 clove fresh garlic, minced
½ oz. parsley leaves, chopped
Kale and onions
½ oz. sliced green onions
Heat the oil in a large skillet or wok over high heat. Add the onion and sauté until the onion
Salt and pepper to taste
starts to become tender. Add the garlic and sauté for another 10 seconds. Add the kale and

Kale and onions ingredients sauté until the kale begins to wilt. Season with salt and pepper. Remove from heat. Split the
1 bunch fresh kale, stems removed, kale and onion mixture between two serving plates. Top each with half the shrimp. Serve.
torn into bite sized chunks Yields 2 servings.

1 small onion, sliced thin
2 cloves fresh garlic, minced Recipe compliments of Jeremy Conner.
2 tbsp. olive oil

LAFAYETTE

Lafayette has a distinct culinary identity as the heart of Louisiana’s Cajun & Creole country where
tradition merges with a new generation making it an incredible place to eat.
800-346-1958 | LafayetteTravel.com

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